Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the diced potatoes, dried thyme, dried rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender and puree in batches.
- Return the pureed soup to the pot and stir in the heavy cream and shredded cheddar cheese until melted and combined.
- Adjust seasoning with salt and pepper if needed. Serve hot garnished with chopped parsley.
Notes
- You can substitute the heavy cream with half-and-half for a lighter version.
- For an extra cheesy flavor, add more shredded cheddar cheese before serving.
- This soup pairs well with a crusty bread or grilled cheese sandwich.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg