Peel 12 oz potatoes and cut them into 1/4” cubes.

Peel and mince the garlic: Cut to remove the root of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves. Measure out 1/2 tbsp.

Chop the onion: Halve the onion lengthwise and peel the skin. Make vertical slices 1/4" apart from each other towards the root, but leave about 1/4" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/4" apart from each other into the onion, also leaving 1/4" to keep everything intact. Slice the onion into even cubes. Measure out 1 oz.

Shred 1 oz cheddar cheese.

Cut 1 oz baguette into small cubes.

Cook the aromatics: Heat 1 tbsp olive oil in a pot over medium heat for about 1 minute. Sauté 1/2 tbsp garlic and 1 oz onion for 30 seconds.

Cook the potatoes: Add 12 oz potatoes, 1/4 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika. Stir to combine, then leave the potatoes to cook for about 5 minutes. We're looking for some charring on the edges.

Add the liquids: Pour in 1 cup whole milk and 1 cup chicken broth. Bring the mixture to a boil, then leave to simmer on low heat for 15 minutes.

Make the croutons: Air-fry 1 oz bread cubes at 400 degrees Fahrenheit for 7 minutes.

Add cream and cheese: Add 1 tbsp heavy cream and 1 oz cheddar cheese. Stir until the cheese completely melts, then turn off the heat.

Blend the soup: Blend the soup using an immersion blender until smooth. You can also use a regular blender, but work in small batches to prevent the soup from spilling over. If you like the soup a little chunky, blend only 1/2 of the mixture.

Serve: Top the soup with 2 tbsp parsley, then ladle into serving bowls. Top them with croutons.