Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until fragrant and translucent.
- Add diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth or leave it chunky if preferred.
- Stir in heavy cream, cheddar cheese, thyme, salt, and pepper. Cook until cheese melts and the soup is heated through.
- Taste and adjust seasoning as needed. Serve hot with additional herbs or cheese on top.
Notes
- You can replace heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add crispy bacon bits or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg