Ingredients
- Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
- Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- Aromatics: 1 large yellow onion, finely chopped (about 1.5 cups); 5–6 cloves garlic, minced (about 2 tablespoons)
- Flour: ¼ cup all-purpose flour (helps thicken the soup)
- Liquid Base: 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); ½ cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
- Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
- Herbs: 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Seasoning: 1 teaspoon salt (or to taste); ½ teaspoon black pepper; pinch of cayenne pepper or smoked paprika (optional)
- Optional Garnish: Cooked crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Instructions
- Prepare the Potatoes: Peel and cube the Yukon Gold potatoes into ½-inch pieces. Rinse under cold water to remove excess starch and set aside.
- Sauté the Aromatics: In a large pot or Dutch oven over medium heat, melt the butter (or use the olive oil/butter mix). Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Add minced garlic and cook for another 1–2 minutes until fragrant.
- Create the Roux: Sprinkle the flour over the aromatics, stirring continuously for 1–2 minutes to cook off the raw flour taste.
- Add the Liquids: Gradually whisk in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
- Cook the Potatoes: Add the cubed potatoes and stir. Simmer gently over medium-low heat for 15–20 minutes, until tender.
- Blend for Creaminess: Use an immersion blender to partially blend the soup, keeping some potato chunks for texture. Alternatively, blend half the soup in a standard blender and return it to the pot.
- Add Dairy and Herbs: Reduce the heat to low. Stir in milk (or half-and-half), heavy cream, parsley, chives, and thyme. Heat gently for 5 minutes — do not boil.
- Melt the Cheese: Remove from heat and gradually add shredded cheddar, stirring until melted and smooth.
- Season to Taste: Add salt, pepper, and a pinch of cayenne or paprika as desired.
- Serve: Ladle into bowls and top with bacon, cheese, sour cream, chives, or croutons. Serve hot and enjoy!
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently over low heat, adding a splash of milk or broth to loosen the texture if needed.
- Variations: Add diced carrots or celery for more flavor, or top with crispy bacon for a heartier finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 90 mg