Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 5 cups (1.2L) chicken broth (low-sodium preferred)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and diced into ½-inch pieces
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) shredded sharp cheddar cheese
  • ½ cup (50g) shredded Monterey Jack cheese (optional, for extra meltiness)
  • Crispy cooked bacon, crumbled (optional)
  • Chopped fresh chives or green onions (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Don't let them brown!
  2. Pour in the chicken broth, then add the diced potatoes, thyme, rosemary, salt, and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are very tender, about 20-25 minutes. A fork should easily pierce them.
  4. If desired, use an immersion blender to partially or fully blend the soup to your desired consistency. If using a regular blender, allow the soup to cool slightly and blend in batches, being very careful to avoid splatters.
  5. Reduce heat to low. Stir in the heavy cream, cheddar cheese, and Monterey Jack (if using). Continue stirring until the cheese is completely melted and the soup is smooth. Do not boil after adding the cheese and cream.
  6. Taste and adjust seasonings as needed. Add more salt, pepper, or thyme if desired.
  7. Ladle the soup into bowls and garnish with crumbled bacon, chopped chives/green onions, and a dollop of sour cream or Greek yogurt, if desired. Serve immediately.