Ingredients
Scale
- 4 cups peeled and diced potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- Chopped chives and crispy bacon for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Puree the soup using an immersion blender or regular blender until smooth.
- Stir in heavy cream, shredded cheddar, thyme, salt, and pepper. Cook until cheese melts and the soup is heated through.
- Serve hot, garnished with chopped chives and crispy bacon bits if desired.
Notes
- For an extra flavor boost, add a dash of smoked paprika or cayenne pepper.
- You can substitute heavy cream with milk or plant-based creamer for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg