Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 4 cups chicken or veggie broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Stir in heavy cream and cheese, cook until cheese is melted and soup is heated through.
- Season with salt and pepper, garnish with chives and additional cheese if desired, and serve hot.
Notes
- For a vegan version, substitute dairy with coconut milk and vegan cheese.
- Adjust the thickness by adding more or less broth.
- Top with crispy bacon or croutons for extra texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Method: Stovetop, Pureeing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg
