Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches.
- Return the soup to low heat and stir in heavy cream and shredded cheddar until cheese melts and soup is creamy.
- Season with salt and pepper, garnish with chopped parsley, and serve hot.
Notes
- For extra flavor, add a splash of hot sauce or a pinch of smoked paprika.
- For a gluten-free version, ensure broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg