Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 cups shredded cheddar cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (optional, for thickening)
- 1 tsp dried thyme or Italian seasoning
- Fresh parsley or chives for garnish
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes into small uniform pieces. Mince the garlic and chop the onion finely.
- 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.
- Add the diced potatoes to the pot, stirring to coat them with the aromatics. Pour in the broth and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth or mash some of the potatoes for a chunkier texture.
- Stir in the shredded cheddar cheese until melted. Then pour in the heavy cream or milk and season with dried herbs, salt, and pepper. Simmer for a few more minutes.
Notes
- For a dairy-free version, substitute heavy cream with coconut or almond milk and use dairy-free cheese.
- This soup can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally.
- If the soup thickens upon reheating, add a splash of broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg