Ingredients
Scale
- 4-5 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup sharp cheddar cheese, grated
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper to taste
- Optional garnish: chopped chives, extra cheese, crispy bacon bits
Instructions
- Peel and dice potatoes into uniform cubes. Heat olive oil in a large soup pot over medium heat. Add garlic, thyme, and rosemary; sauté until fragrant, about 1-2 minutes.
- Add diced potatoes and cook for 5 minutes, stirring occasionally. Pour in broth, season with salt and pepper, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
- Stir in heavy cream and grated cheddar cheese. Cook on low until the cheese melts and the soup is heated through, about 5 minutes.
- Taste and adjust seasonings. Ladle into bowls, garnish with chopped chives, extra cheese, or crispy bacon if desired. Serve with crusty bread or a side salad.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or almond milk and use plant-based cheese alternatives.
- Chopped carrots, celery, or leeks can be added during sautéing for extra flavor and nutrition.
- Ensure potatoes are diced uniformly for even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg