Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh chives and additional cheese for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, broth, thyme, and parsley. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender or transfer to a blender to purée the soup until smooth.
- Return to the pot, stir in heavy cream and cheddar cheese, and cook until cheese melts and soup thickens.
- Season with salt and pepper. Serve hot, garnished with chives and extra cheese.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add cooked bacon bits for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 270 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg