Hearty Cheddar Garlic Herb Potato (Printable Version)

# What You’ll Need:

→ Potatoes

01 - 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (approximately 6-7 medium potatoes)

→ Fat

02 - 4 tablespoons unsalted butter OR 3 tablespoons olive oil with 1 tablespoon butter

→ Aromatics

03 - 1 large yellow onion, finely chopped (approximately 1.5 cups)
04 - 5-6 cloves garlic, minced (approximately 2 tablespoons)

→ Flour

05 - 1/4 cup all-purpose flour

→ Liquid Base

06 - 4 cups (950 ml) low-sodium chicken or vegetable broth
07 - 2 cups (475 ml) whole milk OR half-and-half
08 - 1/2 cup (120 ml) heavy cream (optional)

→ Cheese

09 - 2 cups (225 g) sharp cheddar cheese, freshly shredded

→ 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

→ Seasoning

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

→ Optional Garnish

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

# Steps to Follow:

01 - Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.
02 - Heat a large pot or Dutch oven over medium heat. Add butter or olive oil/butter combination. Once melted, add the finely chopped onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1-2 more minutes, stirring constantly, until fragrant.
03 - Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for 1-2 minutes to remove the raw flour taste.
04 - Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen browned bits. Once incorporated, bring to a simmer.
05 - Add the cubed potatoes to the pot and stir. Simmer gently, cover, and cook for 15-20 minutes, stirring occasionally, until the potatoes are very tender.
06 - Blend part of the soup for a creamy texture. Use an immersion blender to partially blend the soup in the pot, or transfer half the soup to a blender, blend until smooth, and return it to the pot.
07 - Reduce heat to low. Slowly stir in the whole milk, heavy cream (if using), and fresh herbs. Heat gently for 5 minutes without boiling.
08 - Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring continuously until fully melted and incorporated.
09 - Taste and season the soup with salt, black pepper, and optional cayenne pepper or smoked paprika as required.
10 - Ladle the hot soup into bowls and garnish with preferred toppings such as bacon, extra cheese, sour cream, fresh chives, or croutons. Serve immediately.

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