Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 4 cloves garlic, minced
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth, or leave some chunks if desired.
- Stir in shredded cheddar cheese and sour cream until melted and creamy.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, add a splash of heavy cream.
- Replace sour cream with Greek yogurt for a healthier twist.
- Top with crispy bacon bits for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
