Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Stir in heavy cream and shredded cheddar cheese until cheese melts and the soup is creamy.
- Serve hot, garnished with fresh parsley and extra cheese if desired.
Notes
- For a gluten-free version, ensure the broth is gluten-free.
- Adjust garlic and herb quantities for flavor preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg