Description
A creamy, comforting potato soup enriched with sharp cheddar, garlic, and fresh herbs. Perfect for cozy meals, this vegetarian-friendly dish is hearty enough to serve as a main course.
Ingredients
- 2.5 lb Yukon Gold potatoes (about 6–7 medium), peeled and cut into ½-inch cubes
- 4 Tbsp unsalted butter (or 3 Tbsp olive oil + 1 Tbsp butter)
- 1 large yellow onion, finely chopped (≈ 1½ 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, freshly shredded
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt (≈ 1 tsp, to taste)
- ½ tsp freshly ground black pepper (to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and cube the potatoes into ½-inch pieces and rinse under cold water.
- In a large pot or Dutch oven over medium heat, melt the butter or olive oil blend. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in the flour and cook for 1–2 minutes, forming a roux.
- Gradually whisk in the broth, smoothing out any lumps.
- Add the potatoes and bring to a gentle simmer. Reduce heat, cover, and cook for 15–20 minutes until potatoes are fork-tender, stirring occasionally.
- Stir in the milk, heavy cream (if using), and shredded cheddar. Simmer for 5–7 minutes until cheese is melted and soup is creamy.
- Season with salt, pepper, and optional cayenne or smoked paprika. Stir in parsley, chives, and thyme before serving.
Notes
- Use freshly shredded cheddar for the best melt and flavor.
- For a thicker soup, mash some of the potatoes or add a slurry of flour/cornstarch and water.
- For a dairy-free version, use plant-based milk, vegan cheese, and olive oil.
- The soup tastes even better the next day after refrigerating overnight.
- Can be frozen, but reheat gently to restore texture if dairy separates.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
