Description
A comforting and creamy soup made with Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs, perfect for weeknight dinners.
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 (or half-and-half)
- 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 (to taste)
- 1/2 teaspoon black pepper (to taste)
- 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, then rinse them under cold water.
- In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped onion and sauté until softened.
- Add the minced garlic and cook until fragrant. Sprinkle flour over the mixture and cook, stirring continuously, to create a roux.
- Gradually whisk in the broth, scrape the bottom to loosen browned bits, and bring to a simmer.
- Add the rinsed potato cubes and cover to simmer until tender, about 15-20 minutes.
- Blend half of the soup until smooth, then return it to the pot.
- Stir in the milk and cream (if using), then add the herbs and cheese off heat until melted.
- Season with salt and pepper, then serve garnished with your choice of toppings.
Notes
Use fresh herbs for better flavor and optional toppings like bacon, extra cheese, or sour cream to enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American