Description
A comforting, creamy potato soup with cheddar and garlic, perfect for weeknight dinners or small gatherings.
Ingredients
Scale
- 2.5 lbs (about 1.1 kg) 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 or half-and-half
- 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)
- Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Instructions
- Peel and chop the potatoes into uniform ½-inch cubes and rinse under cold water. Set aside.
- In a large pot or Dutch oven over medium heat, melt the butter or heat the oil and butter combination. Add the finely chopped onion and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over onions and garlic, stirring continuously for 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the bottom of the pot and bringing to a simmer.
- Add the potato cubes to the pot, stir well, cover, and let cook for 15-20 minutes until tender. Stir occasionally.
- Ladle half of the soup into a blender and blend until smooth, then return it to the pot with the rest of the soup.
- Reduce heat to low, slowly add milk and heavy cream while stirring. Add herbs and let heat through for about 5 minutes.
- Remove from heat and gradually add shredded cheddar, stirring until fully melted.
- Season to taste with salt, pepper, and optional spices. Serve hot, garnished with desired toppings.
Notes
This soup can be made ahead of time and stores well. For a lighter version, use 2% milk instead of whole milk and skip the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg