Creamy Potato Soup with Cheddar and Chives

A chunky, comforting potato soup built on a base of sweated onion, celery, and carrot, deglazed with white wine and finished with cream.

Serves 6–8

Ingredients

• 4 tablespoons unsalted butter
• 1 leek or onion, finely diced
• 1 celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 cloves garlic, minced
• 1 cup dry white wine (optional)
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 4 cups chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 cup heavy cream
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For serving

• Freshly grated mild cheddar cheese
• Thinly sliced fresh chives
• Crème fraîche or sour cream

Stocks & Soups

Chicken Stock Beef Stock Pork Stock French Onion Soup Ham and Beans Pork Ramen Chicken Ramen Gumbo

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Method

Sweat the aromatics

Melt the butter in a large Dutch oven over medium heat. Add the leek (or onion), celery, and carrot, season lightly with salt, and cook for 8–10 minutes, stirring occasionally, until the vegetables are soft but not browned. Add the garlic and cook for about 30 seconds, just until fragrant.

Deglaze with wine

Pour in the white wine and scrape the bottom of the pot to release any browned bits. Simmer until the wine has reduced by about half.

Simmer the potatoes

Add the diced potatoes, chicken stock, thyme, and bay leaves. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are completely tender. Remove the thyme stems and bay leaves.

Add the cream

Stir in the heavy cream and simmer gently for another 5–10 minutes, until the soup is creamy and slightly thickened — don't let it boil aggressively once the cream is in. Taste and adjust the seasoning with salt and black pepper.

Serve

Ladle the hot soup into bowls. Top generously with grated mild cheddar so it begins to melt into the soup, then finish with sliced chives and a small spoonful of crème fraîche.