Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or coconut milk (vegan option)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- Fresh chopped parsley (for garnish)
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes into bite-sized pieces. Mince the garlic and chop the onion.
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent (about 3-4 minutes).
- Add the diced potatoes and stir well. Pour in the broth, ensuring potatoes are submerged. Bring to a boil, then simmer until potatoes are tender (about 15 minutes).
- Use an immersion blender to blend the soup directly in the pot for a smooth, velvety texture, or transfer to a blender and puree until smooth. Blend only half for a chunkier consistency if preferred.
- Stir in the heavy cream, shredded cheddar, and thyme. Cook on low until cheese melts and soup is creamy. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread if desired.
Notes
- You can substitute coconut milk for heavy cream to make this vegan-friendly.
- Add chili flakes for a spicy kick.
- Use dried thyme if fresh is unavailable, about ½ tsp.
- For an even richer flavor, sprinkle extra cheddar on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg