Description
A comforting cheddar garlic herb potato soup infused with rich flavors, perfect for chilly days.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 1 finely chopped yellow onion
- 2 tablespoons minced garlic
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil (optional)
- 1 tablespoon flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk or half-and-half
- ½ cup heavy cream (optional)
- 2 cups sharp cheddar cheese, shredded
- Fresh parsley, chopped
- Fresh chives, chopped
- Fresh thyme
- Salt and freshly ground black pepper to taste
- Optional: cayenne pepper or smoked paprika
Instructions
- Peel and cube the Yukon Gold potatoes, then rinse to remove excess starch.
- In a pot, melt 4 tablespoons of unsalted butter (or 3 tablespoons of olive oil and 1 tablespoon of butter).
- Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- Add minced garlic and cook for another 1-2 minutes.
- Sprinkle flour over the mixture and stir continuously for 1-2 minutes to form a roux.
- Gradually whisk in the broth, scraping the pot bottom. Bring to a gentle simmer.
- Add the rinsed potatoes, cover, reduce heat to medium-low, and let simmer for 15-20 minutes until tender.
- Blend half of the soup using a standard or immersion blender for a creamy texture.
- Slowly add milk and heavy cream, stirring continuously.
- Add fresh herbs and heat through gently for about five minutes without boiling.
- Taste and adjust seasoning with salt, pepper, and optional spices.
- Remove from heat and stir in shredded cheddar a handful at a time until melted.
- Serve in bowls topped with garnishes like extra cheese, sour cream, or chives.
Notes
Adjust consistency by adding more broth or milk if too thick. Let leftovers cool completely before storing in an airtight container.
