Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon thyme leaves
- Salt and freshly ground black pepper to taste
- Crispy garlic croutons for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté minced garlic until fragrant.
- Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Mix in chopped parsley and thyme for flavor.
- Serve hot topped with crispy garlic croutons and extra herbs if desired.
Notes
- For extra flavor, add cooked bacon or chopped green onions.
- Use sharp cheddar for a more intense cheesy flavor.
- Adjust the cream for a thicker or lighter soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg