A warm and creamy potato soup made with Yukon Gold potatoes, sharp cheddar cheese, and fragrant herbs, perfect for chilly days.

Scale

Peel and cube the Yukon Gold potatoes. Rinse under cold water to remove excess starch.
Melt butter (or combine olive oil and butter) in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened.
Add minced garlic and cook for another 1-2 minutes.
Sprinkle flour over the sautéed onions and garlic. Cook for 1-2 minutes.
Slowly whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
Stir in rinsed potato cubes, cover, and cook for 15-20 minutes until tender.
Carefully blend half the soup until smooth and return to the pot.
Reduce heat and stir in milk and optional heavy cream. Heat gently for 5 minutes.
Off the heat, gradually stir in shredded cheddar cheese until melted.
Season to taste with salt, pepper, and optional cayenne or smoked paprika.
Ladle into bowls and garnish as desired. Enjoy!

Leftovers can be stored in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Add broth when reheating if needed.

Keywords: potato soup, cheddar soup, comfort food