Description
A creamy, comforting potato soup flavored with sharp cheddar, garlic, and fresh herbs
Ingredients
- 2.5 lbs (≈ 1.1 kg) Yukon Gold potatoes, peeled and cubed (½‑inch pieces)
- 4 tbsp unsalted butter (or 3 tbsp olive oil + 1 tbsp butter)
- 1 large yellow onion, finely chopped (≈ 1.5 cups)
- 5–6 cloves garlic, minced (≈ 2 tbsp)
- 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)
- 2 cups (≈ 8 oz / 225 g) sharp cheddar cheese, freshly shredded
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt (or to taste)
- ½ tsp black pepper, freshly ground
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, extra chives/parsley, croutons
Instructions
- Peel and cube the Yukon Gold potatoes into uniform ½‑inch pieces. Rinse under cold water and set aside.
- In a large pot or Dutch oven over medium heat, add butter (or butter + olive oil). When melted, add the chopped onion and sauté for 5–7 minutes until softened and translucent (but not browned).
- Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant.
- Sprinkle in the flour over the onion/garlic mixture. Stir continuously and cook for 1–2 minutes to form a roux and cook out raw flour taste.
- Gradually whisk in the broth, a little at a time, scraping the bottom of the pot and ensuring the mixture is smooth. Bring to a simmer.
- Add the rinsed potato cubes, stir, bring back to a gentle simmer, then reduce heat to medium‑low. Cover and cook for 15–20 minutes, or until potatoes are very tender.
- Partially blend the soup: either use an immersion blender and pulse until about half to two‑thirds is creamy (leaving chunks), or carefully transfer half to a standard blender, blend until smooth, and return to the pot (taking care with steam).
- Lower heat to low. Slowly pour in the milk (or half‑and‑half) and heavy cream (if using), stirring continuously. Add parsley, chives, and thyme, and stir to combine. Heat gently for ~5 minutes (do not boil).
- Remove from heat. Gradually add the shredded cheddar cheese, stirring continuously (a handful at a time) until fully melted and incorporated.
- Taste the soup, and season with salt, black pepper, and optional cayenne or smoked paprika as needed. Ladle into bowls and garnish with optional toppings (bacon, extra cheddar, sour cream, chives, croutons). Serve hot.
Notes
- Use Yukon Gold potatoes for a naturally creamy texture; avoid waxy potatoes for this soup. :contentReference[oaicite:0]{index=0}
- Always shred cheese from a block (avoid pre-shredded) to get smoother melting. :contentReference[oaicite:1]{index=1}
- Do not let the soup boil after adding dairy, or the mixture may curdle. :contentReference[oaicite:2]{index=2}
- If freezing, cool completely first. Upon reheating, add dairy and cheese gradually to restore creaminess. :contentReference[oaicite:3]{index=3}
- To adjust thickness: simmer longer before adding dairy to reduce liquid, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) before dairy stage. :contentReference[oaicite:4]{index=4}
- For a vegetarian version, use vegetable broth. For vegan, replace butter with olive oil, use plant‑based milk/cream and a vegan cheddar alternative. :contentReference[oaicite:5]{index=5}
Nutrition
- Serving Size: 1 normal portion
- Calories: 450–550
