Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Serve hot, garnished with chopped parsley and additional cheese if desired.
Notes
- For a gluten-free version, check cheese labels for gluten content.
- Adjust garlic and herb quantities to taste.
- Can be made vegetarian by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg