Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 cup unsweetened almond milk or whole milk
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- ½ teaspoon smoked paprika (optional)
- Fresh chives or green onions, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced onion until softened, about 5 minutes. Add minced garlic and sauté for an additional 1–2 minutes.
- Sprinkle flour over the mixture and stir continuously for 1–2 minutes to create a roux.
- Gradually add vegetable broth while stirring to prevent lumps. Incorporate diced potatoes, thyme, dill, salt, pepper, and optional smoked paprika. Bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes until potatoes are fork-tender.
- Blend partially with an immersion blender for desired texture.
- Stir in almond milk and shredded cheddar until melted; adjust seasoning if necessary.
- Garnish each bowl with fresh chives before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 270
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg