Description
This comforting potato soup combines creamy Yukon Gold potatoes, garlic, and sharp cheddar cheese to create a warming dish perfect for chilly evenings.
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter or 3 tablespoons olive oil and 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, shredded
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of cayenne or smoked paprika (optional)
Instructions
- Peel and cube the potatoes, rinsing them under cold water.
- In a large pot, melt the butter over medium heat and sauté the onion for 5-7 minutes until softened, then add garlic for 1-2 more minutes.
- Sprinkle flour over the mixture and stir for 1-2 minutes to eliminate raw flour taste.
- Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
- Add cubed potatoes, cover, and cook for 15-20 minutes until tender.
- Blend half of the soup until smooth and return it to the pot.
- Reduce heat to low and stir in milk, cream, and herbs.
- Add cheddar cheese off the heat, stirring until melted.
- Ladle soup into bowls and add preferred toppings.
Notes
Serve hot with toppings like crumbled bacon or fresh herbs. Perfect pairing with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
Keywords: soup, potato soup, comfort food, cheddar cheese, hearty soup