Description
A comforting and creamy potato soup with flavorful cheddar, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
Scale
- 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 (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional)
- 2 cups (about 8 oz / 225g) 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, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Instructions
- Peel and chop Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water and set aside to drain.
- In a large pot or Dutch oven over medium heat, melt butter or the olive oil plus butter combination. Add finely chopped onion and sauté for 5 to 7 minutes until soft and translucent.
- Add minced garlic and cook for another 1 to 2 minutes, stirring constantly.
- Sprinkle flour over onion and garlic, stirring continuously for 1 to 2 minutes until fragrant and lightly golden.
- Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
- Add rinsed potato cubes, stirring to coat. Lower heat to medium-low, cover, and cook for 15 to 20 minutes until potatoes are tender.
- Carefully ladle half of the soup into a blender and blend until smooth. Return to the pot.
- Reduce heat to low and stir in milk and cream. Add parsley, chives, and thyme, warming through for about five minutes.
- Remove from heat and gradually add shredded cheddar, stirring until melted. Season with salt and pepper.
- Serve immediately, garnished with optional toppings.
Notes
Use Yukon Gold potatoes for best texture. Keep dairy warm to prevent separation. Add garnishes according to preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: potato soup, cheddar soup, creamy soup, comfort food