A velvety garlic herb mashed potato soup finished with a gooey cheddar swirl, comforting and full of flavor.

Scale

2–3 lbs Russet or Yukon Gold potatoes, peeled and cubed

6–8 cloves garlic, minced

1–2 tbsp each fresh rosemary, thyme, chives, parsley (chopped)

4–6 cups chicken or vegetable broth

1/2 cup heavy cream or milk

4 tbsp unsalted butter

1 cup sharp cheddar cheese, shredded (plus extra for garnish)

Salt and freshly ground black pepper, to taste

1. Peel and cube potatoes; place in pot with salted water and boil 15-20 minutes until tender.

2. In a saucepan, melt 2 tbsp butter; sauté garlic and fresh herbs 1-2 minutes until fragrant.

3. Drain potatoes; return to pot. Mash with remaining butter, sautéed garlic-herb mix, and half of the broth.

4. Gradually stir in remaining broth and cream until desired consistency is reached.

5. Simmer soup gently 5-10 minutes; season with salt and black pepper to taste.

6. Ladle into bowls and top with shredded cheddar to create a swirl.

7. Garnish with fresh herbs and extra cheddar if desired.

Add cayenne or hot sauce for spice.

For smokiness, stir in smoked paprika.

Add diced carrots, celery, or leeks for extra vegetables.

Try different cheeses like Gruyere or Fontina.

Use immersion blender for smooth soup or leave chunky for rustic texture.

Make it dairy-free with plant-based milk, vegan butter, and dairy-free cheese.

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