Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp fresh thyme, chopped
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Stir in heavy cream, shredded cheddar cheese, thyme, salt, and pepper. Cook until cheese melts and soup is heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, add a dash of smoked paprika or cayenne pepper.
- Use sharp cheddar for a bolder taste.
- Best served with crusty bread or toasted baguette slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg