Description
A comforting potato soup infused with garlic, fresh herbs, and sharp cheddar cheese, perfect for chilly nights.
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
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- ½ cup heavy cream (optional but highly recommended)
- 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 ½ teaspoon dried)
- Salt and black pepper to taste
- Optional: pinch of cayenne pepper or smoked paprika
Instructions
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse them under cold water.
- Heat a large pot or Dutch oven over medium heat and add the butter or the olive oil and butter combination.
- Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes.
- Sprinkle the flour over the sautéed onions and garlic and stir continuously to form a roux for 1-2 minutes.
- Gradually whisk in the chicken or vegetable broth, bringing the mixture to a simmer.
- Add the cubed potatoes and stir well, bringing back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are very tender.
- Carefully ladle half of the soup into a blender and blend until smooth.
- Pour the blended soup back into the pot, then reduce heat to low and stir in the whole milk and heavy cream.
- Add the parsley, chives, and thyme and heat through gently for about 5 minutes.
- Gradually stir in the shredded cheddar cheese, ensuring it melts completely.
- Adjust seasoning with salt, pepper, and optional cayenne or paprika.
- Ladle the soup into bowls and garnish with toppings as desired.
Notes
For a richer flavor, use freshly shredded cheese. Don’t rush the simmering process for a creamier soup.
