Description
A warm and comforting soup combining potatoes, cheddar cheese, and fresh herbs, perfect for chilly days.
Ingredients
- 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
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- ½ 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
- ½ teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and chop the Yukon Gold potatoes into ½-inch cubes and rinse under cold water to remove excess starch.
- In a large pot or Dutch oven over medium heat, melt the butter or olive oil/butter combination, then add the chopped onion and sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being cautious not to burn it.
- Sprinkle the flour over the onion and garlic mix, stirring continuously for 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom to loosen flavorful bits, and bring to a simmer.
- Add the potato cubes, stir well, cover, and cook for 15-20 minutes until the potatoes are tender.
- Ladle half of the soup into a blender and blend until smooth, then return to the pot.
- Reduce heat to low, slowly pour in the milk and heavy cream, stirring constantly, and heat through for about 5 minutes.
- Gradually stir in the shredded cheddar cheese until melted. Season with salt, pepper, and optional cayenne or paprika to taste.
- Serve hot, garnished with your choice of toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding milk or broth as needed for consistency.