Ingredients:

  • 4 tbsp (56g) Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, minced
  • 3 cloves Garlic, smashed and minced
  • 3 lbs (1.36kg) Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups (960ml) Chicken or Vegetable Broth
  • 1 tsp (1g) Dried Thyme
  • 1.5 tsp (9g) Fine Sea Salt
  • 1/2 tsp (1g) Cracked Black Pepper
  • 1 cup (240ml) Heavy Cream
  • 1 cup (115g) Sharp Cheddar Cheese, freshly shredded

Instructions:

  1. In a large Dutch oven, melt the butter over medium heat. Add the onions and celery and sauté for 6–8 minutes until translucent and soft. Add the garlic and thyme, stirring for 60 seconds until fragrant.
  2. Add the cubed potatoes, broth, salt, and pepper to the pot. Increase heat to bring to a boil, then immediately reduce to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
  3. Use a potato masher or immersion blender to pulse 3–4 times, crushing approximately 20% of the potatoes to release starch and thicken the base while maintaining texture.
  4. Turn the heat to the lowest setting. Stir in the heavy cream and shredded sharp cheddar cheese, stirring constantly until the cheese is completely melted and the soup is glossy and homogenized.