Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in chicken 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 transfer to a blender in batches).
- Return to heat, stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Notes
- For a vegan version, substitute dairy with plant-based cheese and cream.
- Top with crispy bacon or scallions for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg