Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- 4 cloves garlic, minced
- 1 small onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 2 tablespoons chopped fresh herbs (parsley, thyme)
- Salt and pepper to taste
- Crispy garlic croutons for topping
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until fragrant and translucent.
- Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend soup until smooth, or transfer to a blender carefully and puree in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Garnish with chopped herbs and crispy garlic croutons before serving.
Notes
- For a vegetarian version, use vegetable broth.
- Adjust garlic and cheese according to taste for a stronger flavor.
- Serve hot with additional toppings if desired.
- 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: 650mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg