Description
A rich and creamy soup packed with sharp cheddar cheese, garlic, and fresh herbs, perfect for chilly days.
Ingredients
Scale
- 2.5 lbs 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
- 5–6 cloves garlic, minced
- 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
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, then set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly. Be careful not to burn the garlic.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth. Whisk constantly to ensure a smooth mixture without lumps. Bring it to a simmer once all the broth is incorporated.
- Add the rinsed potato cubes, stirring well. Cover and let it cook for 15-20 minutes until the potatoes are very tender. Stir occasionally.
- Ladle about half of the soup into a blender. Blend until smooth, then pour back into the pot.
- Reduce the heat to low and slowly pour in the whole milk and heavy cream while stirring constantly. Add the fresh herbs and stir well. Heat through gently for about 5 minutes without boiling.
- Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring until fully melted.
- Taste and season with salt, pepper, and optional spices.
- Ladle the soup into bowls and garnish with crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy right away!
Notes
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Add a splash of broth or water when reheating to restore its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: cheddar cheese, potato soup, comforting soup, creamy soup, garlic