Hearty Cheddar Garlic Herb Soup (Print Version)

Rich Yukon Gold potatoes, cheddar, and herbs meld in a creamy, comforting dinner classic.

# Ingredients:

→ Potatoes

01 - 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)

→ Fat

02 - 4 tablespoons unsalted butter
03 - OR 3 tablespoons olive oil + 1 tablespoon butter

→ Aromatics

04 - 1 large yellow onion, finely chopped (about 1.5 cups)
05 - 5-6 cloves garlic, minced (about 2 tablespoons)

→ Flour

06 - 1/4 cup all-purpose flour

→ Liquid Base

07 - 4 cups (950 ml) low-sodium chicken or vegetable broth
08 - 2 cups (475 ml) whole milk (or half-and-half for extra richness)
09 - 1/2 cup (120 ml) heavy cream (optional, but recommended for ultimate creaminess)

→ Cheese

10 - 2 cups (225 g) sharp cheddar cheese, freshly shredded

→ Herbs

11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 tablespoon fresh chives, finely chopped
13 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

→ Seasoning

14 - 1 teaspoon salt (or to taste)
15 - 1/2 teaspoon black pepper, freshly ground (or to taste)
16 - Pinch of cayenne pepper or smoked paprika (optional)

→ Optional Garnish

17 - Cooked crumbled bacon
18 - Extra shredded cheddar cheese
19 - Sour cream or Greek yogurt
20 - More fresh chives or parsley
21 - Croutons

# Directions:

01 - Peel Yukon Gold potatoes and chop them into ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch.
02 - Place a large pot or Dutch oven over medium heat. Add butter or olive oil. Once melted, add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
03 - Stir in the minced garlic and cook for 1-2 minutes until fragrant. Be cautious not to burn the garlic.
04 - Sprinkle flour over the sautéed onions and garlic. Stir continuously and cook for 1-2 minutes to remove the raw flour taste.
05 - Gradually whisk in the broth, ensuring any browned bits are incorporated. Bring the mixture to a simmer, stirring constantly to prevent lumps.
06 - Add the rinsed potato cubes. Simmer over medium-low heat, covered, for 15-20 minutes until the potatoes are tender. Stir occasionally to prevent sticking.
07 - Use an immersion blender to blend about half of the soup until creamy while keeping some potato chunks intact. Alternatively, blend half of the soup in a standard blender and return to the pot. Take care with hot liquids.
08 - Reduce heat to low and slowly add whole milk, heavy cream, parsley, chives, and thyme. Stir continuously for 5 minutes without boiling.
09 - Remove the pot from heat. Gradually stir in the shredded cheddar cheese until fully melted.
10 - Taste the soup and adjust seasoning with salt, black pepper, and cayenne pepper as desired.
11 - Ladle the soup into bowls and garnish with toppings such as bacon, extra cheese, sour cream, chives, or croutons. Serve immediately.

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