Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or heavy cream
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by peeling and dicing the potatoes into uniform cubes. Rinse to remove excess starch. In a large pot, heat olive oil over medium heat, then add minced garlic and sauté until fragrant—about 1 minute.
- Add the butter and melt it. Sauté the garlic for another minute, then stir in dried herbs like thyme or rosemary for aromatic flavor.
- Add diced potatoes and pour in broth. Bring to a boil, then reduce heat to simmer for 15-20 minutes or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender, purée, then return to the stove. Stir in shredded cheddar cheese and milk or heavy cream until melted and creamy.
- Season with salt and freshly ground pepper to taste. Garnish with chopped parsley. Serve hot with crusty bread or a side salad.
Notes
- Ensure potatoes are diced uniformly for even cooking.
- You can substitute heavy cream with plant-based alternatives for a dairy-free version.
- If the soup thickens upon cooling, add broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
