Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme or rosemary, chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Peel and dice the potatoes into small, uniform pieces.
- In a large pot, melt the butter over medium heat. Add chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.
- Add diced potatoes to the pot, stirring to coat with butter and aromatics. Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender directly in the pot or transfer to a blender in batches, blending until smooth.
- Return the blended soup to low heat. Stir in heavy cream and shredded cheddar until melted and combined. Add herbs, then season with salt and black pepper.
- Heat through, then ladle into bowls. Garnish with extra cheddar and parsley, serve hot.
Notes
- For a dairy-free version, substitute heavy cream with coconut or almond milk and use dairy-free cheese.
- To enhance flavor, add cooked bacon bits, sliced scallions, or a drizzle of olive oil before serving.
- Leftovers can be stored in an airtight container up to 3 days in the refrigerator or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg