Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Garlic croutons for topping
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Add diced potatoes, thyme, salt, and pepper. Pour in broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 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.
- Taste and adjust seasoning if needed. Serve hot garnished with parsley and garlic croutons.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For added flavor, include a pinch of smoked paprika or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 310 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg