Creamy Cheddar Garlic Herb Potato Soup with sharp cheddar, fresh herbs, and roasted garlic. A cozy and hearty dinner soup ready in under an hour.

Scale

2 lbs russet or Yukon gold potatoes, peeled and diced

1 medium onion, chopped

2 tablespoons butter

1 tablespoon olive oil

4 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup whole milk (or half-and-half)

1 1/2 cups shredded sharp cheddar cheese

1 teaspoon dried thyme (or 1 tbsp fresh thyme)

1 teaspoon dried parsley (or 1 tbsp fresh parsley)

1/2 teaspoon rosemary (optional)

Salt and black pepper, to taste

Extra shredded cheese and herbs, for garnish

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1. Heat butter and olive oil in a large pot over medium heat.

2. Add onion and garlic; sauté until softened.

3. Stir in diced potatoes and cook 2–3 minutes.

4. Pour in broth; add herbs, salt, and pepper. Bring to a boil.

5. Reduce heat and simmer 20–25 minutes until potatoes are tender.

6. Blend with immersion blender (or partially blend) for creamy texture.

7. Stir in milk and shredded cheddar until smooth and creamy.

8. Adjust seasoning; serve hot with toppings.

Use heavy cream for extra richness.

Make it vegetarian with vegetable broth.

Add bacon, chicken, or beans for protein.

Blend less for chunkier texture.