Description
A creamy and comforting potato soup bursting with cheddar, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
- 2.5 pounds Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter or olive oil
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
- Optional: crumbled bacon, sour cream, or Greek yogurt for garnishing
Instructions
- Peel and cube the Yukon Gold potatoes, rinse under cold water, and set aside.
- Finely chop the onion and garlic.
- In a large pot, heat butter or olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over the sautéed vegetables, stirring continuously for 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the bottom to release flavorful bits. Bring to a gentle simmer.
- Add the rinsed potato cubes to the pot and simmer for 15-20 minutes until tender.
- For a creamy texture, blend half of the soup and return it to the pot.
- Reduce heat and stir in whole milk and heavy cream, then add fresh herbs.
- Gradually mix in the shredded cheddar cheese, stirring until melted and smooth.
- Season to taste with salt, pepper, and optional spices like cayenne or smoked paprika.
- Serve warm in bowls, garnished with desired toppings such as bacon or fresh herbs.
Notes
For a thicker soup, add additional broth. Experiment with different vegetables or proteins for variations.
