Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded Cheddar cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
- Garlic croutons for topping
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, thyme, salt, and pepper; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend the soup until smooth or leave some chunks for texture.
- Add heavy cream and shredded cheddar cheese; stir until cheese melts and soup is creamy.
- Serve hot, topped with additional cheese, herbs, and garlic croutons.
Notes
- For extra flavor, sauté onions with garlic.
- Use freshly grated cheddar for best taste.
- Garnish with chopped parsley for freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top cooking and blending
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg