Garlic Herb Potato Soup Recipe: Comfort FoodSophia LEE
A rich, creamy soup made with Yukon Gold potatoes, sharp cheddar, fresh garlic, and herbs, all brought together quickly in a pressure cooker for deep, comforting flavor.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes peeled and cubed
- 4 tablespoons Unsalted butter
- 1 Large yellow onion finely chopped
- 5-6 cloves Garlic minced
- ¼ cup All-purpose flour
- 4 cups Low-sodium chicken or vegetable broth
- 2 cups Whole milk or half-and-half
- 2 cups Sharp cheddar cheese freshly shredded
- Parsley, chives, and thyme fresh
- Salt to taste
- Black pepper to taste
- Cayenne or smoked paprika optional
- Olive oil optional alternative to butter
- Bacon optional topping
- Sour cream optional topping
- Croutons optional topping
Instructions
Instructions
- Melt butter over medium heat in pressure cooker. Sauté onions about 5 minutes.
- Add garlic and cook for 1-2 minutes until fragrant.
- Stir in flour to make a roux, cook 1-2 minutes.
- Gradually whisk in broth until smooth. Bring to gentle simmer.
- Add cubed potatoes. Seal lid and pressure cook 15-20 minutes.
- Use natural release. Blend partially with immersion blender for creamy texture with chunks.
- Stir in milk/cream and shredded cheddar. Mix until melted and creamy.
- Season with salt, pepper, optional cayenne or paprika. Simmer 5 minutes.
- Sprinkle fresh herbs and serve hot.
Notes
For best results, store leftovers in fridge up to 4 days, or freeze before adding cheese. Reheat with splash of milk to regain creamy texture.