Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté minced garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream, shredded cheddar, thyme, salt, and pepper. Cook until cheese melts and soup is heated through.
- Serve hot, garnished with chopped parsley and extra cheese if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegan option, use dairy-free cheese and plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg