Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- 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, or carefully transfer to a blender and blend in batches.
- Stir in heavy cream, shredded cheddar cheese, chopped thyme, salt, and pepper until cheese is melted and soup is creamy.
- Adjust seasoning as needed. Serve hot garnished with fresh parsley.
Notes
- For a vegetarian version, use vegetable broth and omit the cheese or opt for a plant-based cheese.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg