Description
A rich and creamy potato soup that’s easy to make and packed with comforting flavors of cheddar, garlic, and herbs.
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
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 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
- Peel and cube the potatoes into ½-inch pieces, rinse under cold water, and set aside.
- Heat a large pot over medium heat and add butter or the mixture of olive oil and butter. Sauté the chopped onion for 5-7 minutes until softened.
- Add minced garlic and cook for 1-2 minutes, stirring constantly.
- Sprinkle flour over the onion and garlic mix, stirring for 1-2 minutes to form a roux.
- Gradually whisk in chicken or vegetable broth, scraping the bottom of the pot until smooth.
- Add potato cubes, bring to a simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender.
- Blend half of the soup in a blender or use an immersion blender in the pot until smooth.
- Turn the heat to low and stir in milk and heavy cream. Add fresh herbs and warm through for about 5 minutes without boiling.
- Remove from heat and gradually stir in shredded cheddar cheese until fully melted.
- Season with salt, pepper, and optional spices.
- Ladle soup into bowls and garnish with toppings such as bacon, extra cheese, sour cream, or croutons. Serve immediately.
Notes
Don’t forget to rinse the potatoes to avoid a gummy texture. Blend the soup until smooth for the best texture.