Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add 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 carefully.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with fresh parsley and extra cheddar if desired.
Notes
- Feel free to add cooked bacon or green onions for extra flavor.
- You can substitute dairy-free options if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 75mg
