Description

A cozy, creamy potato soup made with Yukon Gold potatoes, garlic, onion, cheddar cheese, and fresh herbs. Rich and hearty with a smooth, comforting texture—perfect for chilly nights or when you’re craving something warm and savory.

Ingredients

2.5 lb Yukon Gold potatoes, peeled and cubed into ½‑inch pieces (about 6–7 medium)

4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter

1 large yellow onion, finely chopped (about 1½ cups)

5–6 garlic cloves, minced (about 2 tbsp)

¼ cup all‑purpose flour

4 cups low‑sodium chicken or vegetable broth

2 cups whole milk (or half‑and‑half for extra richness)

½ cup heavy cream (optional)

2 cups sharp cheddar cheese, freshly shredded

1 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, finely chopped

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp fine salt, to taste

½ tsp freshly ground black pepper, to taste

Pinch cayenne or smoked paprika (optional)

Optional garnishes: cooked crumbled bacon, extra cheddar, sour cream or Greek yogurt, more chives/parsley, croutons

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Instructions

Peel and cube the potatoes into ½‑inch pieces, then rinse briefly to remove excess starch.
In a large pot over medium heat, melt the butter (or heat oil + butter). Sauté the onion for 5–7 minutes until soft and translucent.
Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux.
Gradually whisk in the broth, scraping up any browned bits, and bring to a gentle simmer.
Add the potatoes, cover, and simmer on medium‑low for 15–20 minutes until very tender.
Blend about half the soup for a creamy‑chunky texture, then return it to the pot.
Reduce heat to low. Stir in the milk and optional cream, along with parsley, chives, and thyme. Warm gently—do not boil.
Remove from heat and add the shredded cheddar by handfuls, stirring until smooth. Season with salt, pepper, and optional cayenne or smoked paprika.
Ladle into bowls, add garnishes as desired, and serve immediately.

Notes

For a vegetarian version, use vegetable broth and skip bacon garnishes.

To make gluten-free, use a cornstarch slurry instead of flour or blend more potatoes for thickening.

Use freshly shredded cheese from a block for a smoother texture.

To reheat, warm slowly on stovetop and avoid boiling after adding dairy.

Can be frozen up to 2–3 months; thaw overnight before reheating.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 340
Sugar: 5g
Sodium: 580mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 55mg