Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme, chopped
- 1 tbsp chopped chives
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in 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 carefully.
- Stir in heavy cream, cheddar cheese, thyme, salt, and pepper. Cook until cheese is melted and soup is heated through.
- Garnish with chopped chives before serving.
Notes
- For extra flavor, add a teaspoon of smoked paprika or a dash of hot sauce.
- Make it vegetarian by using vegetable broth and skipping the cheese or using a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg