Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley and chives for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant, about 1 minute.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches.)
- Stir in heavy cream, cheddar cheese, thyme, salt, and pepper. Cook until cheese melts and soup is creamy.
- Serve hot, garnished with chopped parsley and chives.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Add cooked bacon or croutons for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg