Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme or fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches and purée until creamy.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is rich and smooth.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped parsley or chives and extra cheese if desired.
Notes
- For extra flavor, sauté onions with garlic before adding potatoes.
- You can substitute plant-based cheese and cream for a vegan version.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg