Name: Hearty Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 (or to taste); 1/2 teaspoon black pepper (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, fresh chives or parsley, croutons

Description

A warm and comforting potato soup infused with cheddar, garlic, and fresh herbs, perfect for chilly days.

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 (or to taste)
1/2 teaspoon black pepper (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, fresh chives or parsley, croutons

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Instructions

Peel and cube the Yukon Gold potatoes, rinse under cold water, and set aside.
In a large pot, heat butter (or olive oil/butter) over medium heat. Add the chopped onions and sauté for 5-7 minutes until softened.
Add minced garlic and cook for 1-2 minutes until fragrant.
Sprinkle flour over the mixture and cook for 1-2 minutes to create a roux.
Gradually whisk in the broth, scrapping any brown bits from the bottom, and bring to a simmer.
Add potato cubes, stir, and cover. Cook for 15-20 minutes until tender.
Blend about half the soup until smooth and return it to the pot.
Reduce heat to low, stir in milk and cream, and add fresh herbs. Heat gently for 5 minutes without boiling.
Remove from heat and slowly add cheddar cheese, stirring until melted.
Season with salt, pepper, and optional spices. Serve hot with desired garnishes.

Notes

Use fresh herbs and avoid pre-shredded cheese for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 45mg