Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or heavy cream
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional toppings: crispy bacon, sour cream, extra cheese, chives
Instructions
- Peel and dice the potatoes into uniform pieces. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the diced potatoes and chopped thyme to the pot. Pour in the broth, ensuring the potatoes are submerged. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Return to pot. Stir in milk or heavy cream, and season with salt and pepper.
- Gradually add the shredded cheddar cheese, stirring until melted and incorporated. Mix in chopped parsley for a fresh herbal flavor.
Notes
- Use Russet potatoes for the best velvety texture.
- Adjust garlic and herbs to your taste for more or less aromatic flavor.
- To make it gluten-free, skip any flour thickeners and use cornstarch or potato starch if needed.
- For a chunkier soup, reserve some cooked potatoes to add back after blending.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg