Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Croutons and extra cheese for topping
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree part of the soup until smooth, leaving some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with extra cheese, parsley, and croutons.
Notes
- Adjust garlic and herbs to taste for more flavor.
- For vegan version, substitute with plant-based cheese and cream.
- This soup pairs well with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg