Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Peel and cube the potatoes, then set aside. Finely chop the onion and mince the garlic.
- Heat olive oil and butter in a large pot over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Stir in garlic and cook for 1 minute.
- Add potatoes to the pot, coating them with the aromatics. Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches, then return to the pot.
- Stir in heavy cream, cheddar cheese, thyme, and rosemary. Cook until cheese melts and the soup thickens. Season with salt and pepper to taste.
- Ladle into bowls, garnish with chopped parsley, and serve hot. Optionally top with extra cheese or croutons for added flavor and texture.
Notes
- For vegan version, substitute heavy cream with coconut milk or cashew cream and use vegan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop, adding a splash of broth or milk if it thickens.
- Consider freezing in freezer-safe containers for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg