Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup shredded sharp Cheddar cheese
- 1 cup heavy cream
- 4 cups chicken or vegetable broth
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crispy garlic croutons (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with chopped parsley and crispy garlic croutons if desired.
Notes
- You can swap heavy cream for milk for a lighter version.
- Use pre-made garlic croutons for quick prep or make your own with toasted bread slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, blending
- Cuisine: American
- Diet: Comfort Food, Creamy
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg