Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme or rosemary
- Salt and black pepper to taste
- Optional: crispy bacon bits and green onions for topping
Instructions
- Start by peeling and dicing the potatoes into uniform chunks for even cooking. Mince the garlic and chop the onion, setting everything aside.
- In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent—about 3-4 minutes.
- Add the diced potatoes to the pot, stirring to coat them with the aromatics. Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender—approximately 15-20 minutes.
- Once the potatoes are soft, use an immersion blender to puree the soup directly in the pot until smooth. Blend only half for a chunkier texture if desired.
- Stir in the heavy cream and shredded cheddar cheese. Continue stirring over low heat until the cheese melts and the soup becomes creamy. Season with salt, pepper, and herbs like thyme or rosemary.
- Sprinkle with fresh parsley and serve hot. Top with crispy bacon bits and sliced green onions if desired for added flavor and texture.
Notes
- Use fresh herbs for the best flavor.
- Adjust seasoning to taste, adding hot sauce or smoked paprika for extra depth.
- For creamier soup, finish with a splash of heavy cream or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 70 mg