Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 2 cups milk or cream
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more, until fragrant.
- Step 2: Add potatoes, broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Step 3: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively, you can mash the potatoes partially for a chunkier soup.
- Step 4: Return the soup to the pot and stir in milk or cream and cheddar cheese until melted and smooth. Heat through gently. Do not boil.
- Step 5: Stir in chives and serve hot. Garnish with extra chives or a sprinkle of cheddar cheese, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For perfectly creamy reheating, gently warm the soup on the stovetop over low heat, stirring occasionally, to prevent scorching.
- This hearty soup pairs wonderfully with a crusty bread for dipping, or a side salad for a balanced meal.
- To enhance the garlic flavor, briefly toast the minced garlic in the butter before adding the onions, releasing its aromatic potential.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American