A creamy, comforting potato soup made with sharp cheddar, garlic, and fresh herbs, blending smooth richness with hearty chunks of tender potatoes.

2.5 lbs Yukon Gold potatoes, peeled and cubed (½-inch pieces)

4 tbsp unsalted butter (or 3 tbsp olive oil + 1 tbsp butter)

1 large yellow onion, finely chopped (about 1½ cups)

5–6 cloves garlic, minced (about 2 tbsp)

¼ cup all-purpose flour

4 cups low-sodium chicken or vegetable broth

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

½ cup heavy cream (optional)

2 cups sharp cheddar cheese, shredded

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp salt (or to taste)

½ tsp black pepper (or to taste)

Pinch of cayenne pepper or smoked paprika (optional)

Optional garnishes: extra shredded cheddar, sour cream or Greek yogurt, fresh herbs, croutons

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Peel, cube, and rinse potatoes under cold water to remove excess starch.
In a large pot, heat butter (or oil + butter) over medium heat. Sauté onion 5–7 minutes until soft. Add garlic and cook 1–2 minutes.
Sprinkle flour over onions and garlic, stirring 1–2 minutes to cook out raw flour taste.
Gradually whisk in broth. Bring to a simmer, scraping up browned bits.
Add cubed potatoes. Simmer, partially covered, 15–20 minutes until tender.
Blend half to two-thirds of the soup using immersion blender or standard blender. Leave some potato chunks for texture.
Reduce heat to low. Stir in milk and heavy cream (if using). Add parsley, chives, and thyme. Heat gently 5 minutes without boiling.
Remove from heat. Stir in shredded cheddar a handful at a time until melted.
Adjust seasoning with salt, pepper, and optional cayenne or paprika.
Ladle into bowls and garnish as desired. Serve hot.