Creamy Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe – isn’t just a meal; it’s a soul-soothing experience, a warm embrace in a bowl that promises to banish the chill of any evening. Imagine coming home after a long day to the enticing aroma of rich cheddar, savory garlic, and fresh herbs wafting from your kitchen. This is the kind of culinary comfort that transcends simple sustenance, transforming into a cherished moment around the table.

Potato soups, in various forms, have been a staple in cultures worldwide for centuries, revered for their humble origins and profound ability to nourish and satisfy. From simple peasant fare to sophisticated restaurant offerings, the potato soup’s journey is one of universal appeal. Our modern rendition takes this beloved classic to new heights, infusing it with a luxurious creaminess, the sharp tang of cheddar, the aromatic punch of garlic, and the vibrant freshness of finely chopped herbs. I personally find immense joy in how each spoonful delivers a perfect symphony of textures and tastes – tender potato chunks mingling with a thick, velvety broth.

People adore this particular Hearty Cheddar Garlic Herb Potato Soup Recipe not just for its incredible flavor profile, but also for its heartwarming qualities and surprising convenience. It’s an effortlessly satisfying dish that brings people together, offering both warmth and a deeply comforting taste that truly feels like home. Get ready to create a new favorite!

this Recipe

Ingredients:

• 3 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed or finely chopped
• 1/4 cup all-purpose flour
• 6 cups vegetable broth (or chicken broth, if preferred)
• 2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded (I find sharp cheddar gives the best flavor punch!)
• 1/4 cup fresh chives, finely chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• Optional garnishes: extra shredded cheddar, crumbled cooked bacon, a dollop of sour cream or Greek yogurt

Equipment You’ll Need:

To successfully bring this comforting Hearty Cheddar Garlic Herb Potato Soup Recipe to life, having the right tools on hand will make the process smooth and enjoyable. You won’t need anything overly fancy, just some kitchen essentials:

• A large Dutch oven or heavy-bottomed pot (at least 5-6 quarts): This is your primary vessel for simmering all that deliciousness. A heavy bottom helps prevent sticking and distributes heat evenly.
• Cutting board and sharp chef’s knife: Essential for all your dicing and mincing needs.
• Measuring cups and spoons: Accuracy is key for the perfect balance of flavors and textures.
• Whisk: Absolutely crucial for smoothly incorporating the flour into the butter and then for stirring in the liquids to prevent lumps.
• Wooden spoon or silicone spatula: Great for stirring and scraping the bottom of the pot.
• Potato masher (optional, but highly recommended): For achieving that perfect creamy-chunky texture.
• Cheese grater: Freshly shredded cheese melts much better and tastes superior to pre-shredded varieties.
• Ladle: For serving up those warm, inviting bowls of soup.

Prepping Our Ingredients for the Best Hearty Cheddar Garlic Herb Potato Soup:

Before we even turn on the stove, a little bit of prep work goes a long way in making the cooking process seamless and enjoyable. This is where we lay the foundation for our incredibly satisfying Hearty Cheddar Garlic Herb Potato Soup!

1. First things first, let’s tackle those potatoes. Peel your 2 lbs of Russet potatoes. I find a good swivel peeler makes quick work of this. Once peeled, dice them into approximately 1/2-inch cubes. Try to keep the size as consistent as possible; this ensures they cook evenly. Once diced, place them in a bowl and cover them with cold water to prevent browning while you prepare the other ingredients. This step is important because it also helps rinse off some excess starch, which can make your soup overly gummy.
2. Next, for our aromatic base, we need to prepare the onion and garlic. Finely dice the large yellow onion. Aim for small, uniform pieces so they soften and become translucent without overpowering the soup. Then, mince your 3 cloves of garlic. You can use a garlic press if you prefer, but a knife will do the job perfectly.
3. Measure out your dried herbs: 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary. If your rosemary is in larger pieces, give it a quick crush between your fingers or chop it a bit finer to release its aromatic oils and ensure it integrates smoothly into the soup.
4. Measure out 1/4 cup of all-purpose flour. This will be our thickening agent, creating a beautiful roux.
5. Have your liquids ready: 6 cups of vegetable broth, 1 cup of whole milk, and 1/2 cup of heavy cream. It’s always good practice to have these measured and within arm’s reach.
6. The cheese is crucial! Grate your 2 cups of sharp cheddar cheese. I cannot stress enough how much better freshly shredded cheese is for melting into soups. Pre-shredded cheeses often contain anti-caking agents that can make your soup a bit grainy or prevent the cheese from melting smoothly. Use a box grater or a food processor with a grating attachment for speed.
7. Finally, prepare your fresh garnish: finely chop 1/4 cup of fresh chives. These will be stirred in at the end to add a fresh, oniony brightness, and a little extra for sprinkling on top.
8. With everything prepped and ready, you’re now set to embark on the cooking journey. This mise en place makes the rest of the process flow wonderfully, letting you focus on the delightful aromas and textures as they develop.

Building the Flavor Foundation: Sautéing Aromatics:

This is where the magic begins, laying down the aromatic base that will give our Hearty Cheddar Garlic Herb Potato Soup its incredible depth of flavor. Don’t rush this stage; patience here truly pays off!

9. Place your large Dutch oven or heavy-bottomed pot over medium heat. Add 3 tablespoons of unsalted butter to the pot. Allow the butter to melt completely, swirling it around to coat the bottom of the pot. You want it to be shimmering but not browning too quickly.
10. Once the butter is melted, add your finely diced yellow onion to the pot. Cook the onions, stirring occasionally with your wooden spoon or spatula, for about 6-8 minutes. You’re looking for them to become beautifully translucent and very soft, filling your kitchen with that comforting, sweet aroma. It’s important to cook them until they are tender and somewhat see-through, as this mellows their flavor and prevents them from being crunchy in the finished soup.
11. Now, it’s time to introduce our fragrant garlic and herbs. Add the minced garlic, dried thyme, and dried rosemary to the softened onions. Stir constantly for about 1 minute. Be very careful here, as garlic can burn quickly, and burnt garlic will impart a bitter taste to your entire soup. We just want to cook it until it’s fragrant, releasing all its wonderful aromas. The kitchen should now smell absolutely divine!

Creating the Creamy Base:

With our aromatics perfectly sautéed, we’re ready to build the rich, creamy body of our Hearty Cheddar Garlic Herb Potato Soup. This stage involves creating a roux and then simmering our potatoes until they’re fork-tender, absorbing all those incredible flavors.

12. Sprinkle the 1/4 cup of all-purpose flour over the onion, garlic, and herb mixture in the pot. Stir continuously with your wooden spoon or a whisk for 1-2 minutes, cooking out the raw flour taste. This step creates a roux, which will be the thickening agent for our soup. The mixture will become a thick paste and might stick a little, which is perfectly normal. It should smell a bit toasty, almost like popcorn.
13. Gradually whisk in the 6 cups of vegetable broth, a cup or two at a time. Whisk vigorously after each addition to ensure there are no lumps. As you add the broth, you’ll notice the mixture start to thicken and become smooth. Keep whisking until all the broth is incorporated and the soup base is smooth and starting to gently simmer.
14. Drain your diced potatoes that have been soaking in cold water. Add the diced potatoes to the pot with the broth mixture. Stir everything gently to ensure the potatoes are submerged in the liquid.
15. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The goal here is to cook the potatoes until they are fork-tender. You should be able to easily pierce a potato cube with a fork without it feeling resistant. Make sure to stir occasionally to prevent anything from sticking to the bottom of the pot. This simmering time is crucial for the potatoes to soften and release their starches, which will further thicken our soup.

The Cheesy Goodness and Finishing Touches:

This is where our soup truly transforms into the “Hearty Cheddar Garlic Herb Potato Soup” we’ve been dreaming of! We’ll add the dairy, the star of the show (cheese!), and bring everything together for a gloriously rich and comforting finish.

16. Once the potatoes are fork-tender, uncover the pot. Using a potato masher, gently mash about one-third to one-half of the potatoes directly in the pot. This step is optional, but I highly recommend it as it creates that wonderfully creamy texture while still leaving some satisfying chunks of potato. If you prefer a completely smooth soup, you can mash all of them, or even use an immersion blender for a silky consistency, but be careful not to over-blend as it can make the soup gummy.
17. Reduce the heat to its lowest setting. Pour in the 1 cup of whole milk and 1/2 cup of heavy cream. Stir gently to combine. Allow the soup to warm through for a few minutes, but do not let it boil after adding the dairy, as this can cause it to curdle.
18. Now for the star: gradually add the 2 cups of freshly shredded sharp cheddar cheese to the pot, a handful at a time. Stir constantly after each addition until the cheese is completely melted and smoothly incorporated into the soup. This gradual addition and constant stirring help the cheese melt evenly and prevents it from clumping. Watch as the soup transforms into a beautiful, velvety, cheesy masterpiece!
19. Stir in the 1/4 cup of finely chopped fresh chives. These fresh herbs add a lovely pop of color and a subtle oniony freshness that brightens up the rich soup.
20. Finally, taste the soup and adjust the seasonings. Add salt and freshly ground black pepper to your liking. Potatoes love salt, so don’t be shy, but add gradually, tasting as you go. Remember that the broth and cheese already contribute some saltiness.
21. Your Hearty Cheddar Garlic Herb Potato Soup is now ready to be savored! The aroma alone is enough to bring everyone to the table.

Serving Suggestions & Variations:

This Hearty Cheddar Garlic Herb Potato Soup is a meal in itself, but a few thoughtful additions can elevate the experience even further. Here are some of my favorite ways to serve and tweak this comforting classic:

Garnishes for Extra Flair:

• More Fresh Chives: A sprinkle of extra chopped chives on top of each bowl adds a beautiful visual appeal and a burst of fresh flavor.
• Crispy Bacon: Crumbled, crispy bacon bits are a classic pairing with potato soup. The salty crunch is absolutely delightful against the creamy backdrop.
• Extra Shredded Cheddar: A little mound of freshly shredded sharp cheddar cheese on top will slowly melt into the hot soup, adding another layer of cheesy goodness.
• Sour Cream or Greek Yogurt: A dollop of sour cream or a swirl of plain Greek yogurt provides a lovely tangy contrast to the richness of the soup.
• Croutons: Homemade or store-bought crunchy croutons can add a nice textural element.
• Fresh Parsley: A little sprinkle of chopped fresh parsley can add another layer of herbal freshness.

What to Serve Alongside:

• Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that incredible soup. A warm, buttered roll is pure comfort.
• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing counterpoint to the richness of the soup.
• Grilled Cheese Sandwich: For the ultimate comfort food pairing, a grilled cheese sandwich and a bowl of potato soup are a match made in culinary heaven.

Variations to Explore:

• Spice It Up: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the soup with the other seasonings.
• Smoky Flavor: A teaspoon of smoked paprika added with the dried herbs can give the soup a wonderful smoky depth.
• Loaded Baked Potato Style: Incorporate more “baked potato” toppings directly into the soup or as garnishes. Think caramelized onions, crispy fried onions, or even a dash of garlic powder in addition to fresh garlic.
• Vegetable Boost: Feel free to add other finely diced vegetables like carrots or celery to the pot with the onions. Sauté them until tender before adding the flour.
• Broccoli Cheddar: For a twist, you can add 1-2 cups of small broccoli florets during the last 5-7 minutes of the potato simmering time, so they become tender-crisp.
• Different Cheeses: While sharp cheddar is fantastic, don’t hesitate to experiment with other cheeses like Gruyere for a nutty flavor, or a mix of cheddar and Monterey Jack for extra meltiness.

No matter how you choose to serve it, this Hearty Cheddar Garlic Herb Potato Soup is guaranteed to be a hit, bringing warmth and happiness to any table.

Tips for the Perfect Hearty Cheddar Garlic Herb Potato Soup:

Achieving a truly exceptional bowl of this Hearty Cheddar Garlic Herb Potato Soup Recipe is all about understanding a few key principles and nuances. Here are my top tips to ensure your soup is nothing short of amazing every single time:

1. Choose the Right Potatoes: Russet potatoes are my top recommendation for this soup. Their high starch content breaks down beautifully, contributing to a naturally thick and creamy texture. Yukon Golds are another good choice if you prefer a slightly waxier texture, but avoid waxy potatoes like red or new potatoes, as they won’t break down as much and can result in a thinner, less comforting soup.
2. Freshly Shredded Cheese is Non-Negotiable: I cannot emphasize this enough. Pre-shredded cheese contains anti-caking agents (like cellulose) that prevent it from clumping in the bag but also prevent it from melting smoothly in your soup. It can leave your soup with a grainy texture or un-melted bits. Take the extra five minutes to shred your own block of sharp cheddar; the difference in creaminess and flavor is immense.
3. Don’t Boil After Adding Dairy: Once you’ve added the milk and heavy cream (and especially the cheese), keep the heat on low and just warm the soup through. Boiling dairy can cause it to curdle, resulting in an unappetizing, separated texture. Gentle heat is your friend here.
4. Temper Your Dairy (Optional, but Recommended): If you’re particularly worried about curdling, especially if your milk/cream is very cold, you can “temper” it. Before adding it to the main pot, take a ladleful of the hot soup base and slowly whisk it into your cold milk/cream in a separate bowl. This gently raises the temperature of the dairy. Then, slowly pour the warmed dairy mixture back into the pot, stirring constantly. This minimizes temperature shock and reduces the risk of curdling.
5. Adjust Seasoning Gradually: Remember that broth and cheese contribute saltiness. Add salt and pepper incrementally, tasting as you go. It’s much easier to add more seasoning than to fix an over-salted soup. Taste the soup after the potatoes are cooked, and again after the cheese is fully incorporated.
6. Control the Thickness: If your soup is too thick, you can thin it out with a little extra warm broth or milk until it reaches your desired consistency. If it’s too thin, you can continue to simmer it uncovered for a bit longer to allow some liquid to evaporate, or you can create a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and slowly whisk it into the simmering soup until thickened.
7. Embrace the Mash: The partial mashing of the potatoes directly in the pot is a fantastic trick for achieving that perfect balance of creamy and chunky. Don’t be afraid to get in there with a potato masher! If you prefer a smoother soup, an immersion blender works wonders, but be careful not to over-blend; a gummy texture can result from over-processing the starches.
8. Leftovers Are Delicious: This soup often tastes even better the next day as the flavors meld and deepen. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently. You might need to add a splash of milk or broth to loosen it up as it can thicken considerably in the fridge.
9. Don’t Rush the Roux: Cooking out the raw flour taste in your roux is essential. The 1-2 minutes suggested is important for flavor development. If your flour tastes raw, your soup will too.
10. Fresh Herbs for the Finish: While dried herbs are great for simmering and building base flavors, fresh chives added at the end (and as a garnish) provide a vibrant, fresh lift that really brightens the whole dish. Don’t skip them!

By keeping these tips in mind, you’ll be well on your way to creating a truly unforgettable and Hearty Cheddar Garlic Herb Potato Soup that will warm you from the inside out.

Conclusion:

Well, my friends, we’ve reached the end of our journey through this magnificent recipe, but the true adventure is just beginning in your own kitchen! I genuinely believe that this particular potato soup isn’t just another dish; it’s an experience, a warm embrace in a bowl that promises to become an instant favorite in your culinary repertoire. If you’ve been searching for that perfect comforting meal, that ideal supper to chase away the chill of a long day, or simply something incredibly satisfying to nourish your soul, then this is unequivocally the one you’ve been waiting for. This isn’t merely a recipe; it’s a blueprint for happiness, a concoction designed to gather loved ones around the table, fostering warmth and conversation.

What makes this Hearty Cheddar Garlic Herb Potato Soup Recipe an absolute must-try? Let’s recap the symphony of flavors that awaits you. Imagine the earthiness of perfectly cooked potatoes, tender and yielding, swimming in a velvety broth that’s been luxuriously enriched with generous amounts of sharp, tangy cheddar cheese. Then, layer upon layer, we introduce the pungent, aromatic kiss of fresh garlic, sautéed to golden perfection, permeating every spoonful with its irresistible fragrance. And let’s not forget the herbaceous medley – a delicate balance of chives, parsley, and perhaps a whisper of thyme, brightening the entire profile and adding a vibrant, fresh counterpoint to the richness. It’s creamy, it’s cheesy, it’s bursting with flavor, and it’s surprisingly straightforward to achieve such profound deliciousness. The texture is divine, ranging from the silky smoothness of the broth to the comforting chunks of potato that provide a satisfying chew. It’s the kind of soup that wraps you in a hug from the inside out, making every slurp a moment of pure bliss. It’s robust enough to be a stand-alone meal, yet elegant enough to impress guests.

Elevate Your Soup Experience: Serving Suggestions & Creative Variations

While this soup is undeniably glorious on its own, I’m a firm believer in making every meal an occasion. For serving, I always recommend a sprinkle of freshly chopped chives or green onions right before serving, not just for color, but for that extra fresh oniony zing. A dollop of sour cream or Greek yogurt swirled into the hot soup adds another layer of tanginess and creaminess that is simply divine. And for those who love a bit of crunch, crispy bacon bits or homemade croutons are non-negotiable! Imagine dipping a thick slice of crusty artisan bread, perhaps a warm baguette or a rustic sourdough, into that rich, cheesy broth – pure heaven! Pair it with a simple side salad tossed in a light vinaigrette to cut through the richness, or even a classic grilled cheese sandwich for the ultimate comfort food pairing.

But the beauty of a great recipe lies in its adaptability, and this one is no exception. Feel free to unleash your inner chef and experiment! For a heartier meal, consider adding some cooked, shredded chicken or ham during the last few minutes of cooking. A handful of corn kernels or some sautéed spinach can also introduce additional textures and nutrients. If you’re looking for a bit of a kick, a pinch of cayenne pepper or a dash of hot sauce can really wake up the flavors. For a vegetarian twist, ensure you’re using a good quality vegetable broth, and perhaps throw in some roasted bell peppers or zucchini. Those who prefer a smokier note might even experiment with a touch of smoked paprika. The possibilities are truly endless, limited only by your imagination and the contents of your pantry. Don’t be afraid to make this recipe uniquely yours, adapting it to suit your family’s preferences or whatever fresh ingredients you have on hand.

Now, I’ve shared my secrets, my tips, and my boundless enthusiasm for this incredible soup. All that’s left is for you to roll up your sleeves, gather your ingredients, and dive into making this masterpiece. I promise you, the aroma alone as it simmers on your stove will be enough to make your mouth water. Once you take that first spoonful, you’ll understand exactly why I’m so passionate about it. So, please, go ahead and create your own bowl of comfort. And when you do, I would absolutely love to hear about it! Did you add a unique twist? Did your family rave about it? Share your experiences, your photos, and your triumphs in the comments below. Let’s build a community of soup lovers who appreciate the simple yet profound joy that a truly fantastic bowl of potato soup can bring. Happy cooking!

People Also Ask (FAQs):

How can I make my potato soup thicker?

There are several ways to thicken your potato soup if you prefer a heartier consistency. You can create a simple roux by melting butter and whisking in an equal amount of flour (e.g., 2 tablespoons butter, 2 tablespoons flour), cooking for a minute, then slowly whisking in some of the hot soup broth before adding the mixture back to the main pot. Alternatively, you can mash a portion of the cooked potatoes directly in the soup, or purée about 1-2 cups of the soup mixture using an immersion blender or by carefully transferring it to a regular blender, then returning it to the pot. Another trick is to simmer it uncovered for a bit longer, allowing some of the liquid to evaporate, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.

Can I freeze potato soup?

Yes, you can freeze potato soup, but with a slight caveat! Soups that contain a lot of dairy (like cream or milk) or cheese can sometimes separate or become grainy in texture upon thawing and reheating. If you plan to freeze a batch, I recommend freezing it before adding any cheese or a significant amount of cream. You can then add these dairy components when you reheat the soup. Allow the soup to cool completely before transferring it to freezer-safe containers, leaving a little headspace as liquids expand when frozen. It will keep well for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking occasionally, adding fresh dairy if desired.

What kind of potatoes are best for potato soup?

For potato soup, you generally want a potato that will break down enough to create a creamy texture but still hold its shape slightly for pleasant chunks. My top recommendations are Russet (Idaho) potatoes or Yukon Gold potatoes. Russets are starchy and will create a wonderfully thick and creamy soup when mashed or blended. Yukon Golds are a good all-purpose potato, offering a buttery flavor and a creamy texture while still holding their shape nicely. Waxy potatoes like red or new potatoes tend to hold their shape too well and might not contribute as much to the soup’s overall creamy body.

What should I serve with potato soup?

Potato soup is incredibly versatile and pairs well with many side dishes! For a classic comfort meal, serve it with a crusty baguette or sourdough bread for dipping. A simple green salad with a light vinaigrette offers a refreshing contrast to the soup’s richness. A grilled cheese sandwich or half a deli sandwich makes for a hearty lunch pairing. For extra toppings, consider crispy bacon bits, fresh chives or green onions, a dollop of sour cream, shredded cheddar cheese, or even some homemade croutons. Don’t forget a sprinkle of freshly cracked black pepper!

How long does homemade potato soup last in the refrigerator?

When stored properly in an airtight container in the refrigerator, homemade potato soup typically lasts for 3 to 4 days. Always ensure the soup has cooled down to room temperature before refrigerating to prevent bacterial growth. If you’ve added meat or seafood to your soup, it’s best to consume it within 2-3 days.

Hearty Cheddar Garlic Herb Potato Soup Recipe

A soul-soothing, creamy potato soup infused with sharp cheddar, savory garlic, and fresh herbs, offering a comforting embrace in a bowl that warms you from the inside out. This dish perfectly blends tender potato chunks with a rich, velvety broth, making it an effortless and satisfying meal.

Prep Time
25 Minutes

Cook Time
35 Minutes

Total Time
1 Hours

Servings
6-8 servings

Ingredients

• 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
• 4 tablespoons unsalted butter (or 3 tablespoons olive oil + 1 tablespoon butter)
• 1 large yellow onion, finely chopped
• 5-6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (or half-and-half for extra richness)
• 1/2 cup heavy cream (optional, but recommended for ultimate creaminess)
• 2 cups sharp cheddar cheese, freshly shredded
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• Optional garnishes: extra shredded cheddar, crumbled cooked beef bacon, a dollop of sour cream or Greek yogurt

Instructions

1. Step 1
   Peel and cube 2.5 lbs Yukon Gold potatoes into ½-inch pieces; cover with cold water. Finely chop 1 large yellow onion. Mince 5-6 cloves garlic. Finely chop fresh parsley, chives, and thyme (if using fresh).
2. Step 2
   Melt 4 tbsp butter (or oil/butter blend) in a large pot over medium heat. Add onion; cook 6-8 minutes until translucent. Stir in minced garlic and thyme (fresh or dried); cook 1 minute until fragrant.
3. Step 3
   Sprinkle 1/4 cup flour over aromatics; cook, stirring, for 1-2 minutes to form a roux. Gradually whisk in 4 cups broth until smooth and slightly thickened.
4. Step 4
   Drain potatoes and add to pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15-20 minutes until potatoes are fork-tender.
5. Step 5
   Uncover; gently mash 1/3 to 1/2 of potatoes in the pot for a creamy-chunky texture. Reduce heat to lowest. Stir in 2 cups whole milk and 1/2 cup heavy cream; warm through without boiling. Gradually add 2 cups freshly shredded sharp cheddar, stirring until melted and smooth.
6. Step 6
   Stir in 1 tbsp fresh parsley and 1 tbsp fresh chives. Season with salt and freshly ground black pepper to taste. Serve warm, garnished with extra cheddar, crumbled cooked beef bacon, or sour cream, if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.