Ingredients
Scale
- 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, freshly ground (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
Instructions
- Peel and cut the Yukon Gold potatoes into uniform ½-inch cubes and rinse them under cold water to remove excess starch.
- In a large pot or Dutch oven over medium heat, add unsalted butter or a mixture of olive oil and butter. Once melted, add the chopped onion and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Sprinkle flour over the sautéed mixture and stir continuously for 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth, stirring constantly to avoid lumps, and bring to a simmer.
- Add the rinsed potato cubes, stir well, cover, and let cook for 15-20 minutes until tender.
- Carefully ladle half of the soup into a blender and blend until smooth, then return to the pot.
- Reduce the heat to low, slowly add whole milk and heavy cream while stirring, then stir in the fresh herbs.
- Allow the soup to heat through gently for about 5 minutes without boiling.
- Remove from heat and stir in cheddar cheese until melted and incorporated.
- Season with salt, black pepper, and optional cayenne or smoked paprika.
- Ladle into bowls and garnish with your choice of toppings before serving.
Notes
For a richer flavor, consider adding Worcestershire sauce or swap the broth for vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg