Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and freshly ground black pepper to taste
- Optional garnish: crumbled bacon, chopped chives, additional cheese
Instructions
- Peel and dice potatoes into uniform pieces, chop the onion, mince the garlic, and prepare herbs.
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until fragrant and translucent.
- Add diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the broth, ensuring potatoes are submerged. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup directly in the pot, or transfer to a blender and blend until smooth. Return to the pot if using a traditional blender.
- Stir in heavy cream, shredded cheddar cheese, parsley, and thyme. Continue stirring until cheese melts and soup is creamy. Season with salt and pepper to taste.
Notes
- For extra richness, add a splash of cream cheese or sour cream.
- Reserve some diced potatoes before blending for a chunkier texture.
- Use herbs like rosemary or chives for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian if using vegetable broth
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg