1 Tbsp. butter
1 onion, chopped
2-3 cloves garlic, finely chopped or minced
5 medium potato, peeled and diced
2 cups chicken stock
1/4 tsp. dried thyme
2 cups milk
Salt and pepper to taste
1 cup ground sharp cheddar
1 tbsp. chopped fresh parsley (optional)
Melt butter in a large pan. Add onion and garlic. Sauté for 3-4 minutes.
Add in the potatoes, chicken stock, thyme, salt and pepper. Let it simmer then reduce to medium heat and cook for 20 minutes or until potatoes are tender.
Transfer half of the potatoes in a food processor. Puree and return back to pot.
Include milk and simmer altogether. Add more salt and pepper to taste.
Stir in cheddar and cook until cheddar melts.
Garnish with chopped parsley when serving.