Description
The ultimate comfort food, this creamy potato soup is infused with garlic and herbs, topped with sharp cheddar cheese, and perfect for chilly days.
Ingredients
Scale
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional)
- 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional Garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Instructions
- Prep the Potatoes: Peel and chop the potatoes into uniform ½-inch cubes, then rinse under cold water to remove excess starch.
- Sauté Aromatics: Melt butter or olive oil in a large pot over medium heat, then add onion and sauté for 5-7 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Roux: Sprinkle flour over the mixture, stirring constantly and cooking for about 1-2 minutes.
- Whisk in Broth: Gradually add broth, whisking continuously until smooth, then bring to a simmer.
- Add Potatoes: Stir in the potato cubes, cover, and cook for 15-20 minutes until tender.
- Blend for Creaminess: Ladle half of the soup into a blender, blend until smooth, then return to the pot.
- Add Dairy and Herbs: Lower heat, stir in milk and heavy cream, then add herbs.
- Melt the Cheese: Gradually add cheddar cheese, stirring until melted.
- Season and Serve: Adjust seasoning, then ladle into bowls and garnish as desired.
Notes
Potato choice is important; Yukon Gold is ideal for a creamy texture. Adjust seasoning to your taste, especially with cheese added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg