Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
- Optional toppings: crispy bacon, additional cheese, chopped herbs
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender or transfer soup to a blender to puree until smooth.
- Stir in shredded cheddar cheese and sour cream until fully melted and creamy.
- Garnish with herbs, additional cheese, or bacon if desired. Serve hot.
Notes
- For a vegan version, substitute dairy with plant-based alternatives and omit cheese or use vegan cheese.
- Adjust garlic and herbs to taste for a personalized flavor.
- This soup pairs well with crusty bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg