Ingredients
4 medium potatoes, peeled and cubed
2 tbsp olive oil or butter
1 medium onion, finely chopped
4 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk (or cream for extra richness)
1 ½ cups shredded cheddar cheese
1 tsp dried thyme
1 tsp dried parsley (or fresh for garnish)
Salt & black pepper, to taste
Optional: pinch of paprika for a little kick
Instructions
Sauté Aromatics – In a large pot, heat olive oil or butter. Add onion and garlic, cooking until softened and fragrant.
Cook Potatoes – Add cubed potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Make It Creamy – Stir in milk (or cream). For a thicker soup, mash some of the potatoes with a spoon or potato masher.
Add Cheese – Lower the heat and stir in shredded cheddar until melted and smooth. Adjust seasoning.
Serve – Ladle into bowls, garnish with fresh parsley, cracked pepper, and serve with toasted bread.
Notes
Use sharp cheddar for stronger flavor. Stir cheese on low heat to prevent clumping. Add paprika for extra warmth.