Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 cup heavy cream
- Fresh thyme and parsley, chopped
- Salt and pepper to taste
- Optional toppings: crumbled bacon, additional cheese, chopped chives
Instructions
- Peel and dice potatoes into even chunks. In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, about 3-4 minutes.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender or potato masher to blend the soup until smooth or slightly chunky as desired. Stir in heavy cream and shredded cheddar until melted and creamy. Season with salt, pepper, and herbs.
Notes
- For a dairy-free version, substitute heavy cream with coconut or almond milk and use dairy-free cheese options.
- If you prefer a chunkier texture, mash only half of the potatoes.
- Stir in cooked vegetables like carrots or spinach for added nutrition.
- 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: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg