Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme or fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Peel and dice the potatoes into evenly sized cubes. Set aside.
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.
- Add the diced potatoes to the pot, stirring to coat them in the aromatic butter. Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.
- Stir in thyme, heavy cream or milk, and shredded cheddar cheese. Cook until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream and use vegan cheese.
- Add cooked bacon, sautéed mushrooms, or roasted garlic for extra flavor.
- Garnish with chopped parsley and extra cheddar for enhanced presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg