Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1/2 cup chopped fresh herbs (parsley, thyme)
- 1/2 cup heavy cream
- 4 slices crispy bacon, crumbled (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add diced potatoes and cook for about 5 minutes, stirring occasionally.
- Pour in chicken or vegetable 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 until creamy.
- Stir in shredded cheddar cheese and heavy cream; cook until cheese is melted and soup is heated through.
- Season with salt and pepper, garnish with fresh herbs and bacon crumbles if desired, and serve hot.
Notes
- You can substitute the heavy cream with Greek yogurt for a lighter version.
- For added flavor, top with additional cheese, chives, or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg