Ingredients
Potatoes
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
Fat
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
Aromatics
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5-6 cloves garlic, minced (about 2 tablespoons)
Flour
- 1/4 cup all-purpose flour
Liquid Base
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
Cheese
- 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
Herbs
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
Instructions
- Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this helps prevent the soup from becoming gummy. Set aside.
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent, but not browned.
- Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic to avoid bitterness.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out the raw flour taste and create a roux that will thicken the soup.
- Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any flavorful browned bits. Whisking constantly prevents lumps. Once smooth, bring to a simmer.
- Cook the Potatoes: Add the rinsed and drained potato cubes to the pot, stir well, bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes or until potatoes are very tender, stirring occasionally.
- Blend for Creaminess (Partial): Using an immersion blender, pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato chunks. Alternatively, blend half the soup in a standard blender carefully and return to pot.
- Incorporate Dairy and Herbs: Reduce heat to low. Slowly pour in whole milk (or half-and-half) and heavy cream if using, stirring constantly. Add fresh parsley, chives, and thyme. Heat gently for 5 minutes without boiling to prevent curdling.
- Melt the Cheese: Remove pot from heat. Gradually add shredded sharp cheddar cheese, stirring continuously until fully melted and incorporated before adding more. This prevents graininess.
- Season to Perfection: Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if desired. Adjust seasoning gradually as cheese adds saltiness.
- Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with extra cheese, sour cream, fresh chives, or croutons as desired. Enjoy immediately!
Notes
- Rinsing potatoes removes excess starch to avoid gummy soup texture.
- Use freshly shredded cheese for better melting and smoother texture.
- If using half-and-half instead of whole milk, the soup will be richer.
- Be cautious when blending hot liquids to avoid splatters and burns.
- Do not boil the soup after adding dairy to prevent curdling.
- Adjust seasoning gradually considering the saltiness of the cheese.
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg