Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Optional: crispy garlic croutons for topping
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Add diced potatoes and broth, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in shredded cheddar cheese and milk or heavy cream, simmer until cheese melts and soup is heated through.
- Season with salt and pepper to taste. Garnish with chopped parsley and crispy garlic croutons before serving.
Notes
- For extra richness, add a splash of cream or a dollop of sour cream.
- You can substitute cheese with vegan or dairy-free options.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: nine g
- Cholesterol: 45mg