A cozy, creamy potato soup infused with garlic, cheddar cheese, and fresh herbs. Hearty, flavorful, and perfect for chilly nights or anytime you need a comforting bowl of soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
-
3 tbsp unsalted butter
-
1 medium yellow onion, diced
-
2 stalks celery, diced
-
4 cloves garlic, minced
-
1/4 cup all-purpose flour
-
4 cups chicken or vegetable broth
-
2 cups whole milk
-
1.5 lbs Yukon Gold potatoes, peeled and diced
-
1 bay leaf
-
1 tsp dried thyme (or 1 tbsp fresh)
-
1.5 cups sharp cheddar cheese, grated
-
1/4 cup fresh parsley, chopped
-
Salt and pepper to taste
Instructions
-
Melt butter in a large pot over medium heat. Add onion and celery, cook until softened (5–7 minutes). Stir in garlic and cook for 1 minute.
-
Sprinkle in flour and stir constantly for 2 minutes to form a roux.
-
Gradually whisk in broth, then add milk. Stir until smooth.
-
Add potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender (15–20 minutes).
-
Remove bay leaf. Use an immersion blender to blend part of the soup for a creamier texture (optional).
-
Turn off heat and stir in cheese gradually. Add parsley, salt, and pepper to taste.
-
Serve hot with toppings of choice.