Description
A creamy and comforting potato soup fortified with garlic, herbs, and sharp cheddar for a delicious hug in a bowl.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt (to start, plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (or regular paprika)
- 2 tablespoons all-purpose flour (for thickening)
- 5 cups low-sodium chicken or vegetable broth
- 2 pounds potatoes (Russet or Yukon Gold), peeled and cut into 1-inch chunks
- 1 cup whole milk or half-and-half
- 1 and 1/2 cups freshly shredded cheddar (sharp or mild)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon apple cider vinegar (or a squeeze of lemon, optional)
- to taste Optional toppings: crisp bacon, chives, more cheddar, sour cream
Instructions
Preparation
- Warm a large pot over medium heat. Melt the butter with the olive oil.
- Add the onion and a pinch of salt. Cook until translucent and soft, about 5 to 7 minutes.
- Stir in garlic, paprika, and pepper for 30 seconds until fragrant.
- Sprinkle in the flour and stir for 1 minute until it looks pasty.
- Slowly whisk in the broth, scraping up any bits from the bottom.
- Add the potatoes and thyme. Bring to a gentle simmer, then lower the heat.
- Cook until the potatoes are very tender, about 15 to 20 minutes.
Finishing Touches
- Turn off the heat and stir in the milk.
- Blend part or all of the soup to your preferred consistency.
- Finish with cheddar, stirring off the heat until melted and smooth.
- Taste and adjust salt. Add parsley and a splash of vinegar or lemon if desired.
- Top and serve.
Notes
For creaminess, shred cheese yourself and add off heat. Refrigerate in a covered container for 3 to 4 days; add a splash of broth when reheating. Freeze without cheese if possible.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American