Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
- Crispy garlic croutons for topping
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring frequently.
- Pour in 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 transfer to a blender carefully and blend until creamy.
- Stir in heavy cream and shredded cheddar cheese, cook until cheese melts and soup is heated through.
- Season with salt, pepper, and thyme. Serve hot, garnished with parsley and crispy garlic croutons.
Notes
- For a thicker soup, simmer longer to reduce or add a splash of cream.
- Replace chicken broth with vegetable broth for a vegetarian version.
- Use fresh garlic for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 80mg