Description
A comforting and creamy potato soup infused with cheddar and herbs, perfect for busy families.
Ingredients
- 2.5 lbs (about 1.1 kg) 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 (about 1.5 cups)
- 5-6 cloves garlic, minced (about 2 tablespoons)
- 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 (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- A pinch of cayenne pepper or smoked paprika (optional)
- Optional toppings: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Instructions
- Peel and chop the potatoes into uniform ½-inch cubes, rinse and set aside.
- Heat a large pot or Dutch oven over medium heat and add butter (or olive oil/butter combo). Once melted, add the onion and sauté for 5-7 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over the mixture and stir for 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the bottom to loosen browned bits, bring to a simmer.
- Add potato cubes, cover, and cook for 15-20 minutes until tender.
- Ladle half the soup into a blender, blend until smooth and return to pot.
- Reduce heat to low and stir in milk and heavy cream (if using), along with herbs.
- Gradually add cheddar cheese, stirring continuously until melted.
- Taste and season with salt, pepper, and optional spices. Serve and garnish as desired.
Notes
For a chunkier texture, blend only a portion of the soup. Use fresh herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American