Description
A comforting and creamy soup filled with potatoes, garlic, and cheese, perfect for chilly nights.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 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
- 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
- 1/2 teaspoon black pepper
- 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)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and cube the Yukon Gold potatoes into ½-inch pieces, then rinse under cold water to remove excess starch.
- In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil and butter combination.
- Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom of the pot to loosen browned bits. Bring to a simmer.
- Add the potato cubes and continue simmering on medium-low for 15-20 minutes until tender.
- Ladle half of the soup into a blender and blend until smooth. Return to the pot.
- Reduce heat to low and stir in the milk and heavy cream. Add fresh herbs and heat gently for 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until melted.
- Season with salt, pepper, and optional spices before serving.
- Serve hot, garnished with toppings like crumbled bacon and extra cheese.
Notes
Use fresh herbs for the best flavor and avoid pre-shredded cheese for better melting. Adjust the soup’s thickness by blending more or less.