Hearty Cheddar Garlic Herb Potato Soup with Yukon Golds and Fresh Herbs - cookrisp

Ingredients

• 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (approximately 6-7 medium potatoes)
• 4 tablespoons unsalted butter OR 3 tablespoons olive oil with 1 tablespoon butter
• 1 large yellow onion, finely chopped (approximately 1.5 cups)
• 5-6 cloves garlic, minced (approximately 2 tablespoons)
• 1/4 cup all-purpose flour
• 4 cups (950 ml) low-sodium chicken or vegetable broth
• 2 cups (475 ml) whole milk OR half-and-half
• 1/2 cup (120 ml) heavy cream (optional)
• 2 cups (225 g) 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 freshly ground black pepper (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional)
• Cooked crumbled bacon
• Extra shredded cheddar cheese
• Sour cream or Greek yogurt
• More fresh chives or parsley
• Croutons