Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5 to 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 or to taste
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional)
- Extra shredded cheddar cheese (optional)
- Sour cream or Greek yogurt (optional)
- More fresh chives or parsley (optional)
- Croutons (optional)
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Instructions
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse under cold water and set aside.
- Place a large pot or Dutch oven over medium heat, add the butter or olive oil and butter combo. Once melted, add the chopped onion and sauté for 5 to 7 minutes until softened.
- Add minced garlic and cook for another 1 to 2 minutes until fragrant.
- Sprinkle the flour over the mixture, stirring continuously for about 1 to 2 minutes.
- Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
- Add the potato cubes, stir well, cover, and let cook for 15 to 20 minutes until tender.
- Ladle half the soup into a blender and blend until smooth, then return to the pot.
- Reduce heat to low, stir in the milk or half-and-half and heavy cream, allow to heat through for about 5 minutes. Do not let it boil.
- Remove from heat, gradually add cheese a handful at a time, stirring until fully melted.
- Season with salt, black pepper, and cayenne or smoked paprika if desired.
- Ladle into bowls and garnish with desired toppings. Enjoy!
Notes
- For a dairy-free version, use plant-based milk and a dairy-free cream substitute. This soup is versatile; add other vegetables or proteins as desired.