Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 cups of shredded sharp cheddar cheese
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 2 teaspoons of fresh thyme, chopped
- 2 teaspoons of fresh rosemary, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by peeling and dicing the potatoes into uniform pieces. In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3-4 minutes until fragrant and translucent.
- Add the diced potatoes. Stir to coat them with garlic and onion, then pour in the broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes until tender.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches. Return to the pot and stir in the heavy cream.
- Add the shredded cheese gradually, stirring until melted and creamy. Mix in the thyme and rosemary. Season with salt and pepper, adjusting to taste.
- Ladle into bowls, garnish with chopped parsley, and serve hot with crusty bread or your preferred side.
Notes
- Use Yukon Gold or Russet potatoes for a creamier texture.
- Replace chicken broth with vegetable broth for a vegetarian version.
- Add hot sauce or cayenne for a spicy kick.
- Save a portion of potatoes before blending for chunks in the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 340 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg