Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 1 ½ cups sharp cheddar cheese, grated
- 2 tbsp unsalted butter
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and freshly ground pepper to taste
- Optional toppings: crumbled bacon, chopped chives, additional cheese
Instructions
- Peel and cube the potatoes into bite-sized pieces. Finely chop the onion and garlic. Grate the cheddar cheese and prepare fresh herbs.
- In a large soup pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
- Add cubed potatoes and pour in broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer batches to a blender carefully, blending until velvety.
- Stir in grated cheddar cheese and chopped herbs. Keep heat low and stir until cheese melts completely. Season with salt and pepper.
- Add heavy cream or milk and heat briefly without boiling. Serve hot, garnished with toppings as desired.
Notes
- For an extra creamy texture, use heavy cream instead of milk.
- If you prefer a smoother soup, blend thoroughly or strain through a fine sieve.
- Adjust salt and pepper to taste after blending and adding cheese.
- This soup can be kept refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg