Description
A creamy and comforting potato soup loaded with sharp cheddar cheese, fresh garlic, and herbs, perfect for cozy evenings and satisfying meals.
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes peeled and cubed
- 4 tablespoons unsalted butter
- 1 large yellow onion finely chopped
- 5–6 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of cayenne pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in flour and cook for 2 minutes to form a roux.
- Gradually whisk in chicken broth, milk, and heavy cream.
- Add cubed potatoes and fresh thyme.
- Bring to a boil, then reduce heat and simmer until potatoes are tender about 15-20 minutes.
- Use an immersion blender to partially puree soup for creamy texture.
- Stir in shredded cheddar cheese until melted.
- Season with salt, black pepper, and cayenne pepper to taste.
- Garnish with fresh parsley and chives before serving.
Notes
- For extra richness, substitute half-and-half for whole milk and add a splash of heavy cream
- Use freshly shredded cheddar for best melting and flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg