Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 large yellow onion, chopped (approx. 1 cup, 150g)
  • 4 cloves garlic, minced (approx. 2 teaspoons)
  • 6 cups chicken broth (1.4 liters)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds Yukon Gold potatoes, peeled and diced (approx. 900g)
  • 1 cup heavy cream (240ml)
  • 2 cups sharp cheddar cheese, shredded (approx. 200g)
  • Optional Garnish: Chopped chives, crumbled bacon, sour cream

Instructions:

  1. Melt butter in the stockpot over medium heat. Add onion and cook until softened and translucent. Stir in minced garlic and cook until fragrant.
  2. Add chicken broth, thyme, salt, and pepper to the pot. Bring to a simmer.
  3. Add diced potatoes to the simmering broth. Cook until the potatoes are tender and easily pierced with a fork.
  4. For a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, mash some of the potatoes with a potato masher.
  5. Stir in the heavy cream. Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth. Do not boil after adding the cheese or the cheese can seize and become grainy.
  6. Ladle the soup into bowls. Garnish with chopped chives, crumbled bacon, and/or a dollop of sour cream, if desired. Serve hot.