Ingredients:

  • Tbsp unsalted butter
  • medium yellow onion, finely chopped
  • cloves garlic, minced
  • /4 cup all-purpose flour
  • cups low sodium chicken or vegetable broth
  • lbs Russet or Yukon Gold potatoes, peeled and diced (1/2 inch pieces)
  • cups whole milk or half-and-half
  • tsp dried thyme
  • /2 tsp dried rosemary, finely crushed
  • oz sharp cheddar cheese, freshly grated
  • oz cream cheese, cubed
  • Tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion and cook until softened and translucent (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste, forming a roux.
  3. Slowly whisk in the cold broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  4. Add the diced potatoes, dried thyme, and dried rosemary. Season lightly with salt and pepper. Bring back to a simmer, then reduce heat, cover partially, and cook until potatoes are fork-tender (about 15–20 minutes).
  5. Remove the pot from the heat. Use an immersion blender to blend until smooth, or use a potato masher for a chunkier texture.
  6. Stir in the milk/half-and-half and return the pot to very low heat. Do not allow the soup to boil.
  7. Remove the pot from the heat entirely. Stir in the cream cheese and half of the grated cheddar until completely melted and smooth. Gradually stir in the remaining cheddar until fully incorporated and the soup is velvety.
  8. Taste and adjust salt and pepper as needed. Stir in the fresh parsley. Serve piping hot, ideally with crusty sourdough bread.