Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add garlic and cook until fragrant.
- Add diced potatoes, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup to your desired creaminess.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve hot garnished with fresh parsley.
Notes
- For extra richness, add a dollop of sour cream before serving.
- Feel free to top with crispy bacon bits or additional cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg