Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Crispy garlic bread for serving
Instructions
- Cook diced potatoes in a large pot with salted water until tender, about 15 minutes.
- In a separate pan, melt butter over medium heat and sauté garlic until fragrant.
- Drain potatoes and transfer to a blender or use an immersion blender to puree until smooth, adding a splash of broth if needed.
- Return the pureed potatoes to the pot, stir in garlic, broth, heavy cream, thyme, salt, and pepper.
- Heat until hot, then stir in shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with chopped parsley and crispy garlic bread on the side.
Notes
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
- You can substitute heavy cream with milk for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approximately bowl)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 75mg