Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes (peeled and cubed)
- 4 tablespoons unsalted butter (or olive oil)
- 1 large yellow onion (finely chopped)
- 5–6 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese (freshly shredded)
- Fresh herbs: parsley, chives, thyme
- Seasonings: salt, black pepper, cayenne pepper (optional)
Instructions
- Prepare potatoes by peeling and cubing them; rinse under cold water.
- In a large pot over medium heat, melt butter or oil and sauté onions until soft. Add garlic and sauté until fragrant.
- Stir in flour to create a roux; cook briefly to eliminate raw taste.
- Gradually whisk in broth until smooth; bring to a simmer.
- Add potato cubes and cover; cook until tender.
- Blend half of the soup for creaminess; return to pot.
- Stir in milk, cream (if using), herbs, and cheese off the heat until melted.
- Season to taste with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: MAIN DISHES
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg