Description
A comforting potato soup with a creamy texture, rich flavors, and an infusion of garlic and herbs, perfect for chilly days.
Ingredients
Scale
- 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
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peeled and cube the Yukon Gold potatoes, rinsing them to remove extra starch. Set aside.
- In a large pot, melt the butter or heat olive oil with butter. Sauté the chopped onion until softened.
- Add the minced garlic and cook briefly.
- Sprinkle flour over the mixture to create a roux.
- Gradually whisk in the broth and bring to a simmer.
- Add the potato cubes, cover, and cook until tender.
- Blend half of the soup until smooth, then return it to the pot.
- Stir in the milk and cream, then add the herbs. Heat gently.
- Incorporate the shredded cheddar until melted.
- Adjust the seasoning, then ladle into bowls. Garnish as desired and serve immediately.
Notes
For variation, you can add vegetables like carrots or celery for added nutrition. Adjust the amount of cheese to your liking for a cheesier soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
Keywords: potato soup, cheesy soup, comfort food, vegetarian soup, hearty soup