Savor this irresistible Cheddar Garlic Herb Potato Soup recipe Comforting creamy and bursting with flavor its perfect for chilly days

Scale

4 large russet potatoes, peeled and diced

1 medium onion, chopped

4 cloves garlic, minced

4 cups vegetable or chicken broth

2 cups whole milk or heavy cream

2 cups shredded sharp cheddar cheese

2 tablespoons olive oil or butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Chopped fresh chives for garnish (optional)

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In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 4-5 minutes, until translucent.

Stir in the minced garlic and cook for an additional minute.

Add the diced potatoes, broth, dried thyme, and rosemary. Bring to a boil, then simmer for about 20 minutes until the potatoes are tender.

Use an immersion blender to puree the soup until smooth, or mash half of the potatoes for a chunkier texture.

Stir in the milk or cream and the shredded cheddar cheese until melted. Adjust seasoning with salt and pepper.

Serve hot, garnished with fresh chives if desired.