Description
This rich, creamy potato soup is packed with flavor, ideal for chilly evenings and sure to become a family favorite.
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 (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 (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: cooked crumbled bacon, extra shredded cheese, sour cream, more fresh chives or parsley, croutons
Instructions
- Peel and chop potatoes into ½-inch cubes, then rinse under cold water to remove excess starch.
- Melt butter (or olive oil/butter mix) in a large pot over medium heat, then sauté the chopped onion for 5-7 minutes until translucent.
- Add minced garlic and cook for 1-2 minutes, taking care not to burn it.
- Stir in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the broth and bring to a simmer.
- Add potato cubes, cover, and cook for 15-20 minutes until tender.
- Blend half the soup until smooth, then return it to the pot.
- Stir in whole milk and heavy cream, and add fresh herbs. Heat gently for 5 minutes.
- Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper to taste.
- Ladle into bowls and garnish as desired before serving hot.
Notes
For thicker soup, blend more of it. Use fresh herbs for better flavor, and avoid pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American