Hearty Cheddar Garlic Herb Potato (Print-Friendly Recipe)

Velvety potato soup with cheddar, garlic, and fresh herbs for a flavorful, comforting bowl.

# Ingredients List:

→ Base Vegetables

01 - 2.5 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

→ Fat

02 - 4 tablespoons unsalted butter

→ Aromatics

03 - 1 large yellow onion, finely chopped (about 1 1/2 cups)
04 - 5 cloves garlic, minced (about 2 tablespoons)

→ Thickener

05 - 1/4 cup all-purpose flour

→ Liquid

06 - 4 cups low-sodium chicken broth or vegetable broth
07 - 2 cups whole milk or half-and-half
08 - 1/2 cup heavy cream (optional, for extra richness)

→ Cheese

09 - 2 cups sharp cheddar cheese, freshly shredded (about 8 ounces)

→ Herbs

10 - 1 tablespoon fresh parsley, finely chopped
11 - 1 tablespoon fresh chives, finely chopped
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Seasonings

13 - 1 teaspoon salt, or as needed
14 - 1/2 teaspoon freshly ground black pepper, or to taste
15 - Pinch of cayenne pepper or smoked paprika (optional)

→ Optional Garnishes

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

# How to Make It:

01 - Peel Yukon Gold potatoes and cut them into uniform 1/2-inch cubes. Rinse thoroughly under cold water to remove excess starch, then set aside.
02 - Heat a large pot or Dutch oven over medium heat. Melt butter. Add chopped onion and cook for 5 to 7 minutes until onions are softened and translucent, stirring occasionally.
03 - Add minced garlic and sauté for 1 to 2 minutes, stirring constantly, until fragrant but not browned.
04 - Sprinkle flour over onions and garlic, stirring continuously. Cook for 1 to 2 minutes to remove the raw taste of flour and create a roux.
05 - Gradually whisk in the chicken or vegetable broth. Scrape the pot to release any browned bits. Continue whisking until the mixture is fully combined and smooth. Bring to a simmer.
06 - Add rinsed potato cubes to the pot. Stir well. Bring to a gentle simmer, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until potatoes are fork-tender.
07 - For a creamy consistency with potato chunks, partially blend about half the soup using an immersion blender or transfer half to a standard blender. Return the blended portion to the pot and mix with the unblended soup.
08 - Reduce heat to low. Stir in whole milk (or half-and-half) and heavy cream if using. Add parsley, chives, and thyme. Combine thoroughly and heat gently for 5 minutes without boiling.
09 - Remove pot from heat. Gradually add shredded sharp cheddar cheese, stirring until fully melted before adding the next portion.
10 - Season to taste with salt, black pepper, and optional cayenne pepper or smoked paprika. Adjust seasoning as desired.
11 - Ladle hot soup into bowls. Garnish with crumbled bacon, extra cheddar, sour cream, fresh chives or parsley, and croutons as desired.

# Extra Information:

01 - Blending just half the soup ensures a creamy texture while maintaining hearty potato pieces.
02 - Add cheese off the heat to prevent graininess and seize.
03 - Avoid boiling after adding dairy to prevent curdling.

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