Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Crispy garlic croutons (optional)
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 a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Puree the soup with an immersion blender or transfer to a blender until smooth.
- Return to heat, stir in heavy cream and shredded cheddar until melted and creamy.
- Season with salt, pepper, and thyme.
- Serve hot, garnished with parsley and crispy garlic croutons if desired.
Notes
- For gluten-free, ensure croutons are gluten-free or skip them.
- Adjust cheese amount for a cheesier flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg