Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp chopped fresh parsley
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat, then sauté garlic until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or leave it chunky based on preference.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Garnish with chopped parsley before serving hot.
Notes
- You can substitute milk or a plant-based alternative for heavy cream.
- Add cooked bacon or chives as additional toppings.
- This soup pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 75mg