Creamy and cozy garlic herb potato soup loaded with cheddar, garlic, and fresh herbs. Perfect for chilly nights or cozy gatherings.

Scale

2.5 lbs Yukon Gold potatoes, peeled & cubed

4 tbsp unsalted butter or olive oil/butter combo

1 large yellow onion, chopped

5–6 cloves garlic, minced

1/4 cup all-purpose flour

4 cups low-sodium chicken or vegetable broth

2 cups whole milk (or half-and-half)

1/2 cup heavy cream (optional)

2 cups shredded sharp cheddar cheese

1 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

1 tsp thyme leaves

Salt & pepper to taste

Optional: cayenne, crumbled bacon, sour cream, croutons

Cook Mode Prevent your screen from going dark

1. Peel and cube potatoes, rinse to remove starch.

2. Sauté onions in butter over medium heat until soft.

3. Add garlic, cook for 1 minute until fragrant.

4. Sprinkle flour, stir constantly for 1-2 minutes.

5. Slowly whisk in broth until smooth, bring to simmer.

6. Add potatoes, cover and cook 15–20 mins until tender.

7. Partially blend soup for creamy texture with chunks.

8. Add milk, cream, herbs. Simmer gently 5 mins.

9. Remove from heat, stir in cheese until melted.

10. Season to taste, serve hot with toppings.

Do not boil after adding dairy.

For thicker soup, blend more or use a slurry.

Use freshly shredded cheese for smooth texture.