Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Croutons and extra cheese for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; cook until fragrant and translucent.
- Add diced potatoes and broth. 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 transfer to a blender in batches.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy. Season with salt and pepper.
- Serve hot, garnished with herbs, extra cheese, and croutons.
Notes
- Adjust the garlic and cheese to taste for a more intense flavor.
- For a vegan version, substitute with plant-based cheese and cream.
- To make it thicker, simmer longer or add a potato mash.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250 grams)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg