Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter and sauté garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, add thyme and rosemary, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk or heavy cream, then add shredded cheddar cheese and stir until melted and creamy.
- Serve hot, garnished with fresh parsley and extra cheese if desired.
Notes
- For a vegan version, substitute dairy with plant-based cream and cheese.
- Adjust seasoning to taste, adding more herbs or garlic as desired.
- Use fresh herbs for a more vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg