Description
A creamy, hearty potato soup loaded with sharp cheddar, garlic, and fresh herbs — cozy and satisfying as a main dish or comforting side.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed (½‑inch pieces)
- 4 tbsp unsalted butter (or use 3 tbsp olive oil + 1 tbsp 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 (or half‑and‑half)
- ½ cup heavy cream (optional but richer)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Prep potatoes by peeling, cubing, and rinsing to remove excess starch.
- In a large pot over medium heat, melt the butter (or oil + butter). Sauté the chopped onion until soft and translucent (about 5–7 minutes).
- Add the minced garlic and cook for another 1–2 minutes, being careful not to let it burn.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux base.
- Gradually whisk in the broth, a bit at a time, until smooth and starting to simmer.
- Add the potato cubes, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
- Use an immersion blender (or carefully transfer part to a blender) to blend about half the soup, leaving some chunks for texture.
- Over low heat, stir in the milk, cream (if using), parsley, chives, and thyme. Warm gently — avoid boiling.
- Off the heat, slowly add the shredded cheddar, stirring until melted and smooth.
- Season with salt, black pepper, and a pinch of cayenne or smoked paprika if desired.
- Ladle into bowls and garnish with extra cheddar, sour cream, croutons, or fresh herbs.
Notes
- Use vegetable broth to make it vegetarian.
- For a vegan version, substitute plant-based milk, dairy-free cheese, and margarine/oil.
- If the soup gets too thick, thin with extra broth or milk while reheating.
- Don’t over-blend — leaving chunks gives satisfying texture.
- Cheese melts best when added off the heat to avoid graininess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Comfort
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
