Description
A creamy and comforting potato soup that comes together in about 30 minutes, perfect for chilly evenings.
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 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
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and chop the potatoes into uniform ½-inch cubes and rinse them under cold water. Set aside.
- In a large pot or Dutch oven over medium heat, add the butter. Once melted, add the chopped onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the sautéed onions and garlic and stir continuously for about 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom of the pot until smooth, and bring to a gentle simmer.
- Add the potato cubes and bring to a simmer. Cover and cook for 15-20 minutes until tender.
- Blend half of the soup until smooth, then return it to the pot.
- Reduce heat to low and stir in the milk and heavy cream, heating through without boiling for about 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until melted. Season with salt, pepper, and optional cayenne or paprika.
- Ladle into bowls and garnish with toppings as desired.
Notes
Feel free to customize with leftover veggies or different cheeses. This soup can be stored in the refrigerator for 3-5 days or frozen for up to 3 months without cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg