Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth or transfer to a blender in batches.
- Stir in heavy cream and shredded cheese until melted and creamy. Season with salt and pepper.
- Serve hot, garnished with chopped chives and additional cheese if desired.
Notes
- For a vegan version, substitute with plant-based cream and cheese.
- Adjust the cream to desired richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 65mg
