Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring frequently.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Puree the soup using an immersion blender or transfer to a blender until smooth.
- Return to heat, stir in heavy cream, cheddar cheese, herbs, salt, and pepper.
- Cook until cheese is melted and the soup is heated through. Serve hot garnished with extra herbs and cheese.
Notes
- You can substitute heavy cream with milk for a lighter version.
- Add cooked bacon bits for extra flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 75mg