Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp fresh thyme, chopped
- Salt and pepper to taste</
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or mash with a potato masher for a chunkier texture.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt, pepper, and fresh herbs. Serve hot garnished with extra cheese and herbs if desired.
Notes
- For a vegan version, substitute dairy ingredients with plant-based options.
- Adjust garlic and cheese quantities to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg