Ingredients
Scale
- 4 large russet potatoes, peeled and diced into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or substitute with half-and-half for extra creaminess)
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves, finely chopped (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (optional, but adds wonderful depth)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (for thickening)
- Chopped fresh parsley or chives for garnish
If you’re dairy-free or prefer a lighter version, swapping cheddar for a sharp vegan cheese and using almond or oat milk can work beautifully, though the flavor will be a bit different. I remember once trying this with a blend of gouda and a little parmesan, inspired by a visit to Ouma’s house, and it brought a delightful twist to the familiar warmth.
Instructions
- Start by melting the butter in a large heavy-bottomed pot over medium heat. When it’s melted and bubbling, add the chopped onion. Cook until translucent and soft, about 5 minutes. This was always my favorite moment watching Mama Lou’s patience turn onions into a fragrant base that promised something special.
- Add the minced garlic, thyme, and rosemary to the pot. Stir constantly for about 1 minute until fragrant but not browned. Garlic burns quickly, so keep your eyes on it—Mama Lou’s kitchen was always filled with the gentle sizzle of garlic at this stage.
- Sprinkle the flour over the onion and herb mixture, stirring continuously for 2-3 minutes to cook out the raw flour taste. This step helps thicken the soup later, giving it that lovely velvety texture.
- Slowly pour in the broth while whisking to avoid lumps. Bring the mixture to a gentle boil.
- Add the diced potatoes. Reduce the heat and let it simmer, uncovered, for about 20-25 minutes or until the potatoes are fork-tender. I remember when Ouma and I would sneak tastes of the broth here, marveling at how simple ingredients transformed into a rich, flavorful base.
- Once the potatoes are tender, use an immersion blender to puree part of the soup for creaminess, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, then return it to the pot.
- Lower the heat to medium-low and stir in the milk. Heat through but do not boil to prevent curdling.
- Add the shredded cheddar cheese gradually, stirring until completely melted and smooth. Taste and season with salt and freshly ground black pepper as needed.
- Serve hot, garnished with fresh parsley or chives. The bright green atop the golden, cheesy soup always made Mama Lou smile, and it still delights me to this day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
