Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 teaspoon dried thyme or fresh herbs
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add diced potatoes and 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 transfer to a blender in batches.
- Stir in cheddar cheese, sour cream, herbs, salt, and pepper. Cook until cheese melts and soup is creamy.
- Serve hot, garnished with chopped parsley and extra cheese if desired.
Notes
- You can add cooked bacon bits or scallions for extra flavor.
- For a vegan version, swap cheese and sour cream for plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 860 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg