Ingredients
Scale
- 2.5 lbs 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
- 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 (to taste)
- 1/2 teaspoon black pepper, freshly ground (to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and cube the Yukon Gold potatoes; rinse them under cold water.
- In a large pot or Dutch oven over medium heat, melt the butter (or combination of butter and olive oil).
- Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes.
- Sprinkle flour over the sautéed mixture, stirring continuously for 1-2 minutes.
- Gradually whisk in the chicken or vegetable broth and bring to a simmer.
- Add the rinsed potato cubes, stirring well; cover and cook for 15-20 minutes until tender.
- Blend half of the soup to achieve creaminess while keeping some chunks intact.
- Reduce heat to low; slowly pour in the milk and heavy cream, stirring continuously.
- Add fresh herbs and mix well; gently heat through for 5 minutes.
- Stir in shredded cheddar cheese gradually until fully melted.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with desired toppings.
Notes
For a dairy-free version, substitute milk and cream with almond or oat milk and use vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg