Ingredients
Scale
- 4 large potatoes (about 2 pounds), peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sauté for an additional minute.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
- For a creamy texture, partially mash the potatoes with a potato masher or use an immersion blender for a smooth consistency.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Season with dried thyme, salt, and pepper to taste.
- Ladle into bowls and garnish with fresh herbs or extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 660mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Customize your soup by adding your favorite vegetables like carrots or spinach during cooking. If you prefer a thicker soup, mash more potatoes or reduce the broth; for a thinner version, add more broth or cream.