Ingredients
Scale
- 4 cups peeled and diced russet potatoes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic; sauté until translucent.
- Add potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree soup with an immersion blender or transfer to a blender until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Serve hot, garnished with additional cheddar and herbs if desired.
Notes
- For a vegan version, use plant-based cheese and omit the cream.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 310 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 50mg