Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 4 cups vegetable broth
- 2 tbsp butter
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant, about 1 minute.
- Add diced potatoes, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and incorporated.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Notes
- For a vegan version, replace heavy cream with coconut milk and use vegan cheese.
- Top with crispy bacon or croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 45mg