Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley and bacon bits for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, thyme, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Pour in chicken or vegetable broth 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, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley and bacon bits.
Notes
- For a vegetarian version, use vegetable broth and omit bacon.
- For extra flavor, add a splash of hot sauce or a sprinkle of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg