Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or chives)
- Croutons for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Stir in diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Return to heat, stir in shredded cheddar cheese and milk or heavy cream, and cook until cheese melts and soup is heated through.
Notes
- For a dairy-free version, substitute cheese and cream with almond or coconut milk and dairy-free cheese.
- Adjust seasoning with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (240 ml)
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg