Description
A comforting potato soup featuring Yukon Gold potatoes, sharp cheddar, and fresh herbs, creating a rich and creamy dish perfect for sharing.
Ingredients
Scale
- 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 for richness)
- 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 freshly ground black pepper (or to taste)
- A pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Prepare the Potatoes: Peel and cut Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water to remove excess starch.
- Heat the Pot: In a large pot or Dutch oven, heat butter or the olive oil/butter mixture over medium heat until melted and shimmering.
- Sauté Aromatics: Add chopped yellow onion to the pot and sauté for 5-7 minutes until softened. Add minced garlic and cook for 1-2 minutes.
- Create the Roux: Sprinkle flour over the sautéed onions and garlic, stir continuously for 1-2 minutes.
- Incorporate Broth: Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
- Add Potatoes: Stir in the rinsed potato cubes, cover, and cook for 15-20 minutes until tender.
- Blend for Creaminess: Ladle half the soup into a blender, blend until smooth, and return to the pot.
- Add Milk and Cream: Reduce heat to low and stir in milk and cream, along with fresh herbs. Heat through gently for 5 minutes.
- Melt the Cheese: Off heat, add shredded cheddar a handful at a time, stirring until fully melted.
- Season and Serve: Taste and season with salt, pepper, and optional spices. Ladle into bowls and garnish as desired.
Notes
For a spicier kick, you can incorporate diced jalapeños or more cayenne pepper. If you prefer an ultra-smooth texture, blend until desired consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: potato soup, cheddar soup, comfort food, creamy soup, Yukon Gold potatoes