Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent.
- Add diced potatoes, thyme, salt, and pepper. Cook for 2-3 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 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 well incorporated.
- Taste and adjust seasoning as needed, garnish with fresh parsley, and serve hot.
Notes
- For extra flavor, add crispy bacon bits or chopped chives as topping.
- If you prefer a thicker soup, simmer longer to reduce or add a tablespoon of flour before blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg