Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley and bacon bits for garnish
Instructions
- Heat butter in a large pot over medium heat. Add onions and garlic, cook until fragrant and translucent.
- Add diced potatoes, thyme, rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth or leave chunky if preferred.
- Stir in heavy cream, shredded cheddar, and cook until cheese melts and soup is creamy.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley, bacon bits, and extra cheese if desired.
Notes
- You can substitute the heavy cream with milk for a lighter version.
- For extra flavor, add a splash of hot sauce or sprinkle smoked paprika on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg