Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by peeling and dicing the potatoes. Mince the garlic, chop the onion, and gather the herbs.
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Toss the diced potatoes, thyme, and rosemary into the pot. Stir to combine and cook for another 2 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches, leaving some chunks if desired.
- Stir in the heavy cream and shredded cheddar cheese. Cook on low until cheese melts and soup is creamy. Season with salt and pepper to taste.
Notes
- For a gluten-free version, skip the flour thickening; rely solely on blending for creaminess.
- Use high-quality cheddar for better flavor and meltability.
- Add toppings like chopped cooked bacon, green onions, or extra cheese for added flavor.
- For spicier soup, add a dash of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg