Ingredients:

  • 2 tbsp (30ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 medium carrots, peeled and diced (approx. ½ cup)
  • 2 stalks celery, diced (approx. ½ cup)
  • 2 cloves garlic, minced
  • 4 cups (approx. 900g) Yukon Gold potatoes, peeled and diced (approx. 1.5 cm cubes)
  • 4 cups (950ml) low-sodium chicken broth (or vegetable broth)
  • 1 cup (240ml) whole milk
  • 8 oz (225g) sharp cheddar cheese, freshly grated
  • 4 oz (115g) cream cheese, softened
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • ¼ tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • Chopped fresh chives (Optional)
  • Crumbled bacon (Optional)
  • Sour cream or Greek yogurt (Optional)

Instructions:

  1. Melt butter in the pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 15-20 minutes. Check for doneness using a fork.
  3. If desired, use an immersion blender to partially blend the soup until smooth. Be careful not to over-blend; some chunks are desirable. Alternatively, carefully transfer half of the soup to a regular blender, blend until smooth, and return to the pot.
  4. Reduce heat to low. Stir in milk and cream cheese until melted and smooth. Gradually add cheddar cheese, stirring until melted and fully incorporated. Do not boil.
  5. Season with salt, pepper, smoked paprika, and cayenne pepper (if using). Taste and adjust seasonings as needed.
  6. Ladle soup into bowls and garnish with chopped chives, crumbled bacon, and a dollop of sour cream (if desired).