Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Fresh thyme or parsley (for garnish)
- Salt and pepper to taste
- Optional: cooked bacon bits or croutons for topping
Instructions
- Begin by peeling and dicing the potatoes into evenly-sized cubes. In a large soup pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the diced potatoes to the pot with the garlic. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids; blend in batches if necessary.
- Add shredded cheddar cheese and stir until melted. Pour in heavy cream, and season with salt, pepper, and herbs like thyme or parsley. Simmer for another 5 minutes.
- Serve hot, garnished with additional cheese, chopped herbs, bacon bits, or croutons for extra texture and flavor.
Notes
- Adjust the amount of cheese to increase or decrease cheesiness according to your preference.
- Use fresh herbs for a vibrant flavor boost.
- An immersion blender is recommended for quick pureeing without transferring hot soup to a blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg