Description
A creamy and comforting potato soup topped with sharp cheddar cheese and fresh herbs, perfect for chilly evenings.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5-6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for richness)
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- A pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and cube the Yukon Gold potatoes into uniform ½-inch pieces and rinse under cold water.
- Heat a large pot over medium heat and add the butter (or olive oil and butter). Once melted, add the chopped onion and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another 1-2 minutes, stirring constantly.
- Sprinkle flour over the mixture and stir for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to incorporate any browned bits. Bring to a gentle simmer.
- Add the rinsed potato cubes and stir well. Cover and cook for 15-20 minutes until the potatoes are tender.
- Blend half of the soup in a blender or use an immersion blender to smooth it out to your desired consistency.
- Reduce heat to low and stir in the milk (or half-and-half) and heavy cream, if using. Add fresh herbs and heat gently for about 5 minutes.
- Remove from heat and mix in shredded cheddar cheese in stages until melted smoothly.
- Taste and adjust seasoning with salt, pepper, and optional spices as needed.
- Ladle the soup into bowls and garnish with toppings of your choice.
Notes
Use freshly shredded cheese for the best melting texture. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American