Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or leave chunky for texture.
- Stir in heavy cream and cheddar cheese, cook until cheese melts.
- Season with salt, pepper, and thyme. Serve hot garnished with parsley.
Notes
- For extra flavor, add cooked bacon bits or sautéed onions.
- Use sharp cheddar for a more robust flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg