Ingredients
Scale
- 4 large potatoes, diced
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, thyme, rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in enough chicken or vegetable broth to cover the potatoes, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to pureé the soup until smooth or leave some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Taste and adjust seasoning as needed, then serve hot, garnished with fresh parsley.
Notes
- Feel free to swap cheddar for a different cheese like Monterey Jack or Swiss.
- For a thicker soup, add a tablespoon of flour before adding broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg