Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Peel and dice the russet potatoes into bite-sized pieces.
- In a large soup pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use a potato masher to mash some of the potatoes in the pot for a chunky texture. Alternatively, blend the soup using an immersion blender or transfer to a blender for a smoother consistency.
- Stir in the heavy cream and shredded cheddar cheese until melted and well incorporated.
- Add salt, pepper, thyme, and rosemary, and simmer for an additional 5 minutes to meld flavors.
- Ladle into bowls, garnish with chopped chives or parsley, and serve hot with crusty bread or a side salad.
Notes
- For a vegan version, substitute heavy cream with coconut or almond milk, and use vegan cheese and plant-based margarine instead of butter.
- If the soup becomes too thick, add a splash of broth or milk to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg