Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 ½ cups sharp cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the diced potatoes to the pot and stir well. Pour in the broth, ensuring the potatoes are submerged. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to carefully blend the soup until smooth. For a chunkier texture, pulse a few times, leaving some potato pieces intact.
- Stir in dried thyme, rosemary, salt, and black pepper. Adjust seasoning to taste.
- Reduce heat to low. Gradually add the shredded cheddar cheese, stirring until melted and combined. Pour in the heavy cream and stir gently to achieve a silky, creamy consistency.
- Ladle into bowls, garnish with chopped chives or parsley, and serve hot with crusty bread or side salad.
Notes
- Use fresh herbs like thyme and rosemary for maximum flavor.
- For a smoky twist, add a pinch of smoked paprika or chipotle powder.
- Make it vegetarian by substituting vegetable broth and adding sautéed mushrooms or corn.
- If you prefer a chunkier soup, add roasted or sautéed vegetables.
- Stir in a dollop of sour cream before serving for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian options available
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 90 mg