Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add diced potatoes, broth, salt, and pepper. 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 in batches.
- Stir in heavy cream and shredded cheddar cheese, cooking until cheese melts and soup is creamy.
- Garnish with chopped herbs and additional cheese if desired. Serve hot with crusty bread.
Notes
- You can substitute heavy cream with milk for a lighter version.
- For added flavor, toss in cooked bacon or sautéed onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg