Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups (950ml) chicken or vegetable broth
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (about 4 cups)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk (whole or 2%)
  • 8 ounces (225g) sharp cheddar cheese, shredded (about 2 cups)
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (10g) fresh chives, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add chicken or vegetable broth and cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  3. Carefully use an immersion blender to blend the soup until smooth and creamy. (If using a regular blender, blend in batches and be extremely careful with hot liquids!).
  4. Stir in heavy cream and milk. Reduce heat to low and gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
  5. Season with salt and pepper to taste. Stir in fresh parsley and chives. Ladle into bowls and serve hot.