Hearty Cheddar Garlic Herb Potato Soup with Yukon Golds and Fresh Herbs
Creamy Yukon Gold potato soup with sharp cheddar, fresh herbs, and buttery aromatics. Rich texture and warming comfort for any table.
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Pot
- Wooden spoon
- Whisk
- Ladle
- Immersion blender
- Measuring cup
- Measuring spoon
- Grater
- Stove
- Fork
- Mixing bowl
- Skillet
- Paper towel
- Airtight container
- Kitchen shears
- Baking sheet
- Oven
- Kitchen towel
Ingredients
- 2 1/2 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
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