Description
A deliciously creamy potato soup made with Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs.
Ingredients
Scale
- 2.5 lbs 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 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 (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)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- Fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Prepare the Potatoes: Peel and chop Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water to remove excess starch and set aside.
- Sauté the Aromatics: In a large pot, heat butter (or olive oil/butter combination) over medium heat. Add chopped onion and sauté for 5-7 minutes until softened.
- Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Create the Roux: Sprinkle flour over sautéed onions and garlic, stirring continuously for 1-2 minutes to cook out raw taste.
- Introduce the Liquids: Gradually whisk in broth while ensuring to scrape bottom to loosen browned bits. Bring mixture to a simmer.
- Cook the Potatoes: Add drained potatoes, stir well and bring to a gentle simmer. Cover and cook for 15-20 minutes or until potatoes are tender.
- Blend for Creaminess (Partial): Use an immersion blender or standard blender to blend half to two-thirds of the soup, leaving some chunks.
- Incorporate Dairy and Herbs: Reduce heat to low, stir in milk, heavy cream, parsley, chives, and thyme. Heat through gently for 5 minutes without boiling.
- Melt the Cheese: Off the heat, gradually stir in shredded cheddar, ensuring it melts smoothly.
- Season to Perfection: Taste and adjust seasoning with salt, pepper, and cayenne or smoked paprika.
- Serve Hot: Ladle soup into bowls and garnish with desired toppings.
Notes
- Gently simmer dairy to prevent curdling.
- For thicker soup, simmer uncovered before adding dairy.
- Can be made ahead and stored in the refrigerator for 3-4 days.
- Prep Time: 20-25 minutes
- Cook Time: 35-45 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450-550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Keywords: potato soup, cheddar soup, creamy soup