| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, finely chopped
- Coarse kosher salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or reduced-fat low-sodium chicken broth
- 3 cups whole or 2-percent milk
- 4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds)
- 2 cups packed grated sharp white Cheddar (about 8 ounces)
- Snipped fresh chives, for garnish
- 2 tablespoons canola oil
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 sweet onion, finely chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
- Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.
- To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 485 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 22 g |
| Cholesterol | 53 mg |
| Sodium | 1317 mg |
Reviews
Followed the recipe exactly and was disappointed. The soup was not flavorful. It wasn’t bad once I added cheese, bacon and chives on top but I def will make another recipe next time. Might taste better with heavy cream instead of milk.
Delicious potato soup. Definitely a keeper.
This is a fantastic, easy, basic potato soup recipe; perfect for a winter night. We made it exactly as written, and pureed with an immersion blender for a lovely, smooth, but thick soup. Even better, it was easily made lactose-free using fair life milk and aged extra sharp white cheddar. Don’t skip the chives at the end. AND….please remember to temper your milk – don’t just add in milk straight out of the fridge!
I would stress that it is important to allow all the liquid ingredients and the cheese to get to room temperature before using. Especially the milk (I used half and half to make it a little richer and thicker.
This was so delicious and not too heavy! Had some potatoes that I needed to cook up but no bacon or leeks that a lot of potato soup recipes include. How I ended up trying this, and I would definitely make this again. Used 1/2 tsp dried thyme and 2 cups 2% milk + 1 cup cream. I did not blend the potatoes. The chopped potato was a nice consistency after 20 mins of simmering if you prefer a more rustic potato soup.
I had a mix of Yukon Gold and Russet potatoes. I made it exactly as written and it was wonderful. I did blend it. I made homemade bread to go with it. I would definitively make this again.
This is SO GOOD. we left it chunky instead of blending and it is so tasty. And so easy! Great recipe, def a make again!
Closest recipe I could find to an old Irish recipe I lost. Super good!
Easy to make. My husband enjoyed it, so I will make it again.