Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Start by peeling and dicing the potatoes. Mince the garlic and chop the onion. Shred the cheddar cheese and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the diced potatoes to the pot, stirring to coat with the aromatic mixture. Pour in the chicken or vegetable broth, add dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, approximately 15-20 minutes.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth and velvety. Be cautious with hot liquids; blend in batches if necessary.
- Return the pureed soup to low heat. Stir in heavy cream and shredded cheddar cheese until melted and well incorporated. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or crackers for a complete comforting meal.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream and use vegan cheese.
- Using russet potatoes ensures a creamy, smooth texture due to their starchy nature.
- To store, cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Freeze for up to 2 months for longer storage. Reheat gently before serving.
- Enhance flavor with additional herbs like chives or thyme, or a splash of hot sauce. Consider aging cheddar for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg