Ingredients
Equipment
Method
- Start by melting butter in a large Dutch oven or pot over medium heat. Add diced onions and cook until translucent, about 4-5 minutes. Stir frequently to prevent browning. Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the onion-garlic mix and stir continuously for 1-2 minutes to form a roux. Add thyme, rosemary, and smoked paprika. Stir to bloom the herbs in the warm roux.
- Gradually pour in broth while stirring. Add cubed potatoes and bring to a gentle boil. Reduce heat, cover, and simmer 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to blend about half the soup directly in the pot. Or transfer half to a blender and puree, then return to the pot. This creates a creamy texture with some chunks remaining.
- Reduce heat to low. Stir in milk or half-and-half. Gradually add cheddar cheese in batches, stirring until melted. Add chopped chives and season with salt and pepper to taste. Let simmer 5 minutes to meld flavors.
- Ladle into bowls and garnish with desired toppings like extra cheese, bacon bits, sour cream, or fresh herbs. Serve warm with crusty bread or salad.
Nutrition
Notes
For a lighter version, use cauliflower in place of some potatoes or swap dairy with plant-based options. Add white beans for extra fiber, and garnish with fresh chives, cheddar, or pumpkin seeds. Avoid overcooking potatoes and always reduce heat before adding cheese to prevent graininess.