Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add diced potatoes, thyme, salt, and pepper. Sauté for 2-3 minutes.
- Pour in chicken or vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or transfer to a blender in batches and blend until creamy.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Adjust seasoning as needed, serve hot garnished with chopped parsley and extra cheese if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegan cheddar cheese.
- Serve with crusty bread for an additional hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 75 mg