Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and incorporated.
- Season with salt, pepper, and fold in chopped parsley.
- Serve hot, garnished with extra cheese and herbs if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For extra flavor, add a pinch of nutmeg or smoked paprika.
- Top with crispy bacon bits or chives for added texture.
- 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: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 70mg