A comforting and flavorful potato soup enhanced with a blend of herbs and creamy goodness.
Peel and dice the potatoes and onion, and mince the garlic.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
In a large pot, combine the potatoes, onion, garlic, parsley, tarragon, black pepper, and salt with enough water to almost cover the ingredients.
Using warm water can speed up the boiling process.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 25 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Turn off the heat and mash the potatoes to your desired consistency.
For a smoother soup, use an immersion blender instead of a masher.
Stir in the milk and half-and-half, then turn the heat back on low to warm through.
Do not let the soup boil after adding the dairy to prevent curdling.
Add the cheddar cheese and stir until melted.
Grate the cheese finely for easier melting.
Serve the soup warm, garnished with additional parsley or a sprinkle of cheese.
Serve with a side of crusty bread for a complete meal.
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