Ingredients
Equipment
Method
Cooking Steps
- In a large pot, heat a tablespoon of oil or butter over medium heat. Add the chopped onions and minced garlic, stirring frequently until translucent, which should take about 3-4 minutes.
- Stir in the diced Yukon Gold potatoes and pour in your choice of vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup to your desired smoothness. If using a regular blender, blend in batches and be cautious of steam; let the soup cool slightly to avoid splatter.
- Add the grated sharp cheddar cheese and heavy cream to the pot. Stir until the cheese melts and combines beautifully with the soup, creating that signature creamy texture.
- Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with your favorite toppings like chopped fresh herbs or croutons for added flair.
Nutrition
Notes
This soup freezes beautifully, so batch-cook and store for cozy meals on busy days. Stir in fresh herbs for added flavor.