Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Add diced potatoes, thyme, salt, and pepper. Cook for 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 blend the soup until smooth or slightly chunky, according to preference.
- Stir in shredded cheddar cheese until melted and creamy. Mix in sour cream for extra richness.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley and extra cheese if desired.
Notes
- You can substitute with plant-based cheese and sour cream for vegan version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg