Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add diced potatoes, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the 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 it chunky if preferred).
- Stir in heavy cream and shredded cheddar cheese until melted and combined.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Notes
- For a richer flavor, add a splash of sour cream before serving.
- You can substitute heavy cream with milk for a lighter version.
- Top with crispy bacon bits for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg