Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: chopped chives, crispy bacon bits, sour cream
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
- Toss in the diced potatoes and cook for about 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, approximately 15-20 minutes.
- Use an immersion blender to puree the soup directly in the pot or carefully transfer the mixture to a blender and purée until smooth. For a chunkier texture, blend half the soup and leave the rest intact. Return the blended soup to low heat.
- Stir in the shredded cheddar cheese until melted and smooth. Pour in the milk or heavy cream. Season with salt and pepper to taste. Simmer for an additional 5 minutes, stirring regularly.
Notes
- Use starchy potatoes like Russets for a creamier texture.
- Grate cheese freshly for better melting and flavor.
- Puree the soup to your preferred consistency—smooth or chunky.
- Adjust seasoning at the end of cooking to avoid over-salting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Includes Dairy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg