Creamy, garlicky potato soup with sharp cheddar and fresh herbs — the ultimate cold-weather comfort in one pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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3 tbsp butter
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1 onion, diced
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4–5 garlic cloves, minced
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¼ cup all-purpose flour
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4 cups low-sodium chicken or vegetable broth
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2 cups whole milk
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2½ lbs Yukon Gold or russet potatoes, peeled and cubed
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1½ tsp salt
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½ tsp black pepper
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1 tsp fresh thyme, chopped
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2 cups sharp cheddar cheese, grated
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½ cup fresh parsley, chopped
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Optional: 4 oz cream cheese, bacon bits, green onions
Instructions
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Melt butter in a large pot. Sauté onion for 4–5 mins. Add garlic and cook 1 min more.
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Stir in flour and cook for 1–2 minutes.
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Whisk in broth and milk slowly. Add potatoes, salt, pepper, and thyme.
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Simmer covered for 20–25 minutes until potatoes are soft.
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Mash part of the soup for texture or blend half until creamy.
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Stir in cheese and parsley. Adjust seasoning. Serve hot.