Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Boil potatoes in broth until tender, about 15 minutes.
- In a separate pan, melt butter and sauté garlic until fragrant.
- Puree the cooked potatoes with the broth until smooth.
- Stir in garlic, heavy cream, cheese, thyme, salt, and pepper.
- Simmer until cheese melts and soup is creamy, about 5 minutes.
Notes
For a vegan version, substitute dairy ingredients with plant-based options. Garnish with additional herbs or cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg