A rich and creamy cheddar potato soup infused with garlic and herbs. Hearty, comforting, and perfect for cozy nights at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp butter
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1 medium onion, diced
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2 celery stalks, chopped
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3 garlic cloves, minced
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1/4 cup all-purpose flour
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4 cups vegetable or chicken broth
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4 medium Yukon Gold potatoes, peeled and diced
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1 tsp fresh thyme (or 1/2 tsp dried)
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1 1/2 cups whole milk or half & half
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2 cups sharp cheddar cheese, shredded
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Salt and pepper to taste
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2 tbsp fresh parsley, chopped
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2 tbsp fresh chives, chopped
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Optional: smoked paprika or red pepper flakes for garnish
Instructions
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In a large pot, melt butter over medium heat. Sauté onion and celery for 5–6 minutes.
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Add garlic; cook 1 more minute. Sprinkle in flour and stir to form a roux, cooking for 2–3 minutes.
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Gradually add broth while whisking. Add potatoes and thyme. Simmer for 15–20 minutes until potatoes are soft.
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Partially blend with immersion blender for creamy texture.
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Stir in milk and cheddar over low heat until melted. Season to taste.
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Remove from heat, stir in parsley and chives, and serve hot.