Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 tbsp fresh thyme or rosemary, chopped
- Salt and pepper to taste
- Optional garnishes: chopped chives, crispy bacon bits, extra cheese
Instructions
- Start by melting the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
- Add the diced potatoes and stir well. Pour in the broth, ensuring potatoes are submerged. Bring to a boil, then simmer until tender, about 15-20 minutes.
- Puree the soup using an immersion blender or transfer to a blender until smooth and velvety.
- Return the soup to the pot. Stir in the heavy cream and shredded cheddar cheese. Continue until cheese melts and the soup is creamy. Season with salt, pepper, and chopped herbs.
Notes
- For extra flavor, add a splash of white wine before blending.
- Use fresh herbs for a vibrant aroma.
- Swap heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg