Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 cup of shredded sharp cheddar cheese
- 3 cloves of garlic, minced
- 1 medium onion, chopped
- 2 tablespoons of butter
- Salt and pepper to taste
- Optional toppings: chopped chives, extra shredded cheese, crumbled bacon
Instructions
- Peel and dice the potatoes into uniform pieces. Mince the garlic and chop the onion.
- In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic; cook until fragrant and translucent, about 3-4 minutes.
- Add diced potatoes and sauté briefly, then pour in chicken or 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 carefully and blend until creamy.
- Stir in shredded cheddar cheese until melted. Pour in heavy cream and stir continuously until combined. Season with salt and pepper to taste.
Notes
- Add a dash of smoked paprika or hot sauce for extra flavor.
- Reserve some cooked potatoes for a chunkier texture.
- Garnish with thyme or parsley before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 340 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 75mg