Cheddar Garlic Herb Potato Soup—creamy, cheesy, and loaded with garlic and herbs. Cozy, hearty, and ready in under an hour.

Scale

4 tbsp butter

1 medium onion, diced

3 cloves garlic, minced

3 tbsp flour

4 cups chicken broth (low sodium)

3 cups diced russet potatoes, peeled

1 cup diced carrots

1 cup diced celery

1 cup whole milk

1 cup heavy cream

2 ½ cups shredded sharp cheddar cheese

1 tsp dried thyme

½ tsp paprika

1 tsp salt (to taste)

½ tsp black pepper

2 tbsp fresh parsley, chopped

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1. Melt butter in a large pot over medium heat. Add onion, carrot, and celery; cook 5 minutes until soft. Stir in garlic for 30 seconds.

2. Sprinkle flour over vegetables; stir 1 minute until absorbed.

3. Slowly whisk in chicken broth. Stir in potatoes, thyme, paprika, salt, and pepper. Bring to a simmer.

4. Simmer uncovered 15–20 minutes until potatoes are tender. Mash a few to thicken.

5. Reduce heat. Stir in milk, cream, and cheddar cheese until smooth. Adjust seasoning.

6. Ladle soup into bowls; garnish with parsley and serve with crusty bread.

For extra flavor, stir in a pinch of cayenne or splash of Worcestershire.

Use Yukon Gold potatoes for a buttery texture.

Vegetarian version: swap chicken broth for vegetable broth.

Refrigerate up to 4 days; reheat gently with milk to restore creaminess.