Description
This rich and creamy potato soup is loaded with tender Yukon Gold potatoes, sharp cheddar cheese, garlic, and fresh herbs. A comforting bowl of warmth perfect for cold days, especially when topped with bacon, sour cream, and croutons.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
- 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 Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse under cold water to remove excess starch and set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter or oil/butter combo. Once hot, add the chopped onion and sauté for 5–7 minutes until softened and translucent.
3. Add the minced garlic and cook for another 1–2 minutes, stirring constantly until fragrant.
4. Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
5. Gradually whisk in the broth, scraping the bottom of the pot to release any fond. Bring to a simmer.
6. Add the rinsed potato cubes. Stir and bring back to a gentle simmer. Reduce heat to medium-low, cover, and cook for 15–20 minutes or until the potatoes are very tender.
7. Partially blend the soup using an immersion blender or standard blender to achieve a creamy but chunky consistency.
8. Reduce heat to low. Stir in the milk (or half-and-half) and heavy cream. Add parsley, chives, and thyme. Stir to combine and heat gently for about 5 minutes.
9. Remove the pot from heat. Gradually stir in the cheddar cheese until fully melted and smooth.
10. Season to taste with salt, pepper, and cayenne or smoked paprika if using.
11. Ladle into bowls and garnish with bacon, cheese, sour cream, chives, or croutons. Serve immediately.
Notes
Use freshly shredded cheese for the best melting quality—pre-shredded varieties often contain anti-caking agents.
If you don’t have fresh herbs, dried versions can work in a pinch—just reduce the quantities by about a third.
For extra richness, swap all or part of the milk for half-and-half or use all cream.
Blend carefully if using a standard blender—vent steam and never overfill.
Leftovers can be refrigerated for up to 4 days and gently reheated on the stove.