Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Peel and dice the potatoes into evenly-sized pieces, then set aside.
- Melt butter in a large pot over medium heat. Add minced garlic, thyme, and rosemary; sauté for 1-2 minutes until fragrant.
- Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in heavy cream.
- Add shredded cheddar cheese and stir until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and additional cheese if desired. Pair with crusty bread for a complete meal.
Notes
- For a vegan version, substitute heavy cream with coconut or cashew cream and use vegan cheese. Replace butter with olive oil.
- Allow leftovers to cool completely before storing in airtight containers for up to 3 days in the fridge or 2 months frozen.
- Reheat gently on stove or microwave, adding a splash of broth or cream for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 75 mg