Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Crispy bacon bits (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with crispy bacon, chopped herbs, and additional cheese if desired.
Notes
- Adjust the garlic and cheese quantities for a stronger flavor.
- For a vegetarian version, use vegetable broth and omit bacon.
- For extra creaminess, add an additional splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg