A rich, creamy, and flavorful potato soup made with cheddar cheese, garlic, and fresh herbs for the ultimate cozy comfort food.

Potatoes (Russet or Yukon Gold)

Onion

Garlic cloves

Fresh herbs (chives, parsley, thyme, rosemary)

Cheddar cheese (freshly grated)

Milk

Heavy cream

Butter

Chicken or vegetable broth

All-purpose flour

Salt

Black pepper

Cayenne pepper or smoked paprika (optional)

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1. Peel and dice potatoes into 1-inch cubes. Mince onion, garlic, and chop herbs.

2. Melt butter in a large pot over medium heat. Sauté onion until soft, 5-7 minutes, then add garlic for 1 minute.

3. Sprinkle flour over onion mixture and cook, stirring, for 1-2 minutes to form a roux.

4. Gradually whisk in broth until smooth and bring to a simmer.

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

6. Stir in milk and heavy cream. Simmer gently.

7. Gradually add grated cheddar, stirring until melted and smooth.

8. Stir in herbs, season with salt, black pepper, and optional cayenne or smoked paprika.

9. Ladle into bowls and garnish with extra cheese and herbs.

Use Russet potatoes for a creamier soup or Yukon Gold for tender chunks.

Fresh herbs add the best flavor, though dried can be substituted if needed.

Always grate cheese yourself for the smoothest texture.

Avoid overcooking potatoes to prevent mushiness.

Adjust consistency with more broth if too thick, or simmer longer if too thin.