Name: Hearty Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 (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 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 cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons

Description

A creamy, cheesy potato soup packed with flavor from fresh herbs and garlic, perfect for chilly days.

Ingredients

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 (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 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 cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons

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Instructions

Peel and cube the Yukon Gold potatoes, then rinse them under cold water.
In a large pot or Dutch oven over medium heat, melt the butter or heat the oil/butter combination. Sauté the chopped onion for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle in the flour and stir to create a roux, cooking for about 1-2 minutes.
Gradually whisk in the broth, scraping the bottom of the pot, and bring to a simmer.
Add the potato cubes and bring back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
Ladle half of the soup into a blender and blend until smooth, then mix back into the chunky soup.
Reduce heat to low and stir in the milk and heavy cream. Add the fresh herbs and heat through gently without boiling for about 5 minutes.
Gradually stir in the shredded cheese until melted.
Season with salt, black pepper, and optional spices to taste.
Ladle into bowls and garnish with your choice of toppings. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American