Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- Fresh chives or parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant, about 1 minute.
- Add diced potatoes, broth, thyme, 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 leave it slightly chunky if desired.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped herbs.
Notes
- You can substitute half and half for heavy cream for a lighter version.
- For a vegan option, replace dairy with plant-based milk and cheese.
- Adding crispy bacon bits or scallions makes a flavorful topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: nine grams
- Cholesterol: 80mg