Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 1 tsp thyme
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, thyme, salt, and pepper, cooking for 5 minutes.
- Pour in broth, 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.
- Stir in heavy cream and shredded cheddar cheese, simmer until cheese melts and soup thickens.
- Serve hot, garnished with chopped parsley and a drizzle of olive oil.
Notes
- For a vegan version, substitute cheese with plant-based cheese and use plant-based cream.
- Adjust garlic and herbs for preferred flavor intensity.
- 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: 820mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg