Description
A creamy, rich potato soup loaded with sharp cheddar, roasted garlic, and fragrant herbs. Perfect for cozy dinners or cold-weather comfort meals.
Ingredients
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2.5 lbs Yukon Gold potatoes
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4 cups chicken/veggie broth
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4 tbsp butter
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1 onion, 5–6 garlic cloves
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1/4 cup flour
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2 cups milk, 1/2 cup cream
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2 cups sharp cheddar
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Fresh chives, parsley, thyme
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Salt, pepper, cayenne (optional)
Instructions
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In a large pot, heat butter and olive oil over medium heat.
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Sauté onion until soft, about 4 minutes. Add garlic and cook 1 more minute.
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Add diced potatoes, herbs, salt, pepper, and broth. Bring to a boil.
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Reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.
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Use an immersion blender to partially puree soup for a creamy texture (leave some chunks).
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Stir in milk and shredded cheddar until melted and smooth.
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Simmer 5 more minutes. Taste and adjust seasoning.
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Serve hot, garnished as desired.
Notes
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For extra creaminess, substitute some milk with heavy cream.
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Roasted garlic adds depth — roast in foil at 400°F for 30–40 mins.
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Soup can be stored in the fridge for 3–4 days, or frozen for up to 2 months.
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Make it vegetarian by using vegetable broth.
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Gluten-free as written, if using gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 290 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g