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 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional toppings: crispy bacon, additional cheese, sour cream
Instructions
- Start by peeling and dicing the russet potatoes into small, uniform chunks. Set aside.
- In a large pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme and rosemary.
- Add the diced potatoes to the pot, stirring to coat them with the garlic and herb mixture. Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender, then return to the pot. Season with salt and pepper.
- Stir in the shredded cheddar and heavy cream until melted and well incorporated. Heat gently, avoiding boiling, then taste and adjust seasonings as needed.
Notes
- For extra flavor, garnish with chopped fresh herbs or a sprinkle of extra cheese.
- Can be stored in an airtight container in the fridge for up to 3 days.
- To freeze, let cool completely, then transfer to a freezer-safe container for up to 2 months.
- 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: 320 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg