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 butter
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crispy garlic croutons (optional)
Instructions
- In a large pot, melt butter over medium heat and sauté minced garlic until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. 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 carefully transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with chopped parsley and crispy garlic croutons if desired.
Notes
- Ensure potatoes are cooked thoroughly for a smooth texture.
- You can substitute almond milk for heavy cream for a lighter version.
- For extra flavor, add a dash of smoked paprika or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg