Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add 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.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Adjust seasoning as needed. Serve hot, garnished with parsley.
Notes
- For a gluten-free version, omit the flour or thickening agents.
- For extra flavor, add a dash of smoked paprika or chopped chives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: stovetop
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 bowl ( around 1.5 cups )
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg