Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
- 1 tsp thyme
- Salt and black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent.
- Add diced potatoes, broth, thyme, 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 carefully transfer in batches to a blender and blend until creamy.
- Stir in heavy cream and shredded cheddar cheese; cook until cheese melts and soup is heated through.
- Garnish with chopped parsley before serving. Enjoy hot!
Notes
- You can substitute heavy cream with milk for a lighter option.
- Add cooked bacon bits for extra flavor.
- Serve with crusty bread or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg