Description
A warm and comforting potato soup combining creamy potatoes, sharp cheddar cheese, and aromatic herbs.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 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
- 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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional Garnish: cooked crumbled bacon, extra cheddar cheese, sour cream, fresh herbs, croutons
Instructions
- Peel and cube the potatoes, rinse them under cold water, and set aside.
- In a large pot, heat butter or olive oil over medium heat and add the chopped onion. Sauté for 5-7 minutes.
- Add minced garlic and cook for 1-2 minutes.
- Sprinkle flour over the mixture, stirring for 1-2 minutes.
- Gradually whisk in the broth, bringing it to a simmer.
- Add potato cubes and simmer covered for 15-20 minutes, until tender.
- Blend half the soup until smooth and return to the pot.
- Lower heat, stir in milk and cream, and add fresh herbs. Heat for 5 minutes.
- Gradually stir in cheddar cheese until melted. Adjust seasoning to taste.
- Ladle into bowls and garnish as desired. Serve immediately.
Notes
Avoid boiling after adding dairy. Use freshly shredded cheese for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American