Description
Description Rich, creamy potato soup packed with flavors from fresh herbs and sharp cheddar cheese, perfect for chilly days.
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 (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional toppings: cooked crumbled bacon, extra shredded cheddar cheese, sour cream, more fresh chives, croutons
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Instructions
- Peel and cube the potatoes. Rinse under cold water and set aside.
- In a large pot, melt the butter over medium heat and sauté the onion for 5-7 minutes until softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the mixture and stir for 1-2 minutes.
- Gradually whisk in the broth until smooth and bring to a simmer.
- Add the potato cubes, stir well, and cook for 15-20 minutes until tender.
- Blend half of the soup until smooth, then return to the pot.
- Reduce heat to low and stir in the milk and heavy cream. Add herbs and heat through for 5 minutes.
- Remove from heat and stir in the shredded cheddar until melted. Season with salt, pepper, and optional spices.
- Ladle into bowls and garnish with toppings of choice.
Notes
- Notes
- For a richer flavor, replace some broth with white wine. You can modify this recipe by adding other vegetables.