Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable 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, shredded cheddar, and chopped thyme. Cook until cheese is melted and soup is heated through.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- Replace heavy cream with coconut milk for a dairy-free version.
- Top with crispy bacon or extra cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg