A rich and creamy potato soup infused with garlic, cheddar, and fresh herbs – pure comfort in a bowl.

Scale

2 lbs Russet potatoes, peeled and diced

1 medium yellow onion, chopped

4–6 cloves garlic, minced

4 cups chicken or vegetable broth

3 tbsp unsalted butter

1/4 cup all-purpose flour

1/2 cup heavy cream

1/2 cup milk

2 cups sharp cheddar cheese, freshly shredded

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Salt and freshly ground black pepper, to taste

1. Melt butter in a large pot over medium heat; sauté onion 5-7 minutes until softened.

2. Add garlic and cook 1 minute until fragrant.

3. Sprinkle flour over onion mixture; stir constantly for 1-2 minutes to form a roux.

4. Gradually whisk in broth; bring to a gentle simmer.

5. Add diced potatoes, cover, and simmer 15-20 minutes until fork-tender.

6. Blend soup with immersion blender (or transfer in batches) until desired consistency.

7. Stir in cream and milk; return to low heat without boiling.

8. Gradually add cheddar cheese, stirring until melted and smooth.

9. Season with salt and black pepper to taste.

10. Stir in fresh chives and parsley; serve hot.

For smoky depth, add smoked paprika.

Spice it up with cayenne or hot sauce.

Add diced carrots or celery with onion for extra veggies.

Top bowls with sour cream or crème fraîche for richness.

Try other cheeses like white cheddar or Monterey Jack.

Adjust consistency with more broth for thinner or simmer longer for thicker soup.

Keywords: cheddar potato soup, garlic potato soup, creamy soup, comfort food, herb soup