Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Start by peeling and dicing the potatoes into evenly sized cubes to ensure uniform cooking and a creamy texture.
- In a large pot, combine the diced potatoes and broth. Bring to a boil over medium-high heat, then simmer until potatoes are tender, about 15-20 minutes.
- Melt the butter in a skillet over medium heat. Add minced garlic and dried herbs, sauté for 1-2 minutes until fragrant.
- Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a standard blender and return to the pot.
- Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
- Pour the sautéed garlic and herb mixture into the soup, stirring well. Simmer for an additional 5 minutes to enhance flavors.
Notes
- If the soup is too thick, add a splash of milk or broth to reach desired consistency.
- Shred cheese finely and add gradually over low heat to ensure smooth melting.
- Enhance flavor with smoked paprika, cayenne, or hot sauce if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg