Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 cup sharp cheddar cheese, shredded
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by peeling and dicing the potatoes into small, even cubes. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
- Add the diced potatoes to the pot and stir well to coat with the butter and aromatics. Pour in the broth, ensuring the potatoes are covered. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender or carefully transfer the soup to a blender, pureeing until smooth. Return to the pot and stir well.
- Gradually add the shredded cheddar cheese, stirring until melted and fully incorporated. Mix in dried thyme and rosemary. Pour in the milk or heavy cream, stirring until velvety. Season with salt and black pepper.
- Let the soup simmer gently for another 5 minutes. Garnish with chopped parsley. Serve hot and enjoy the creamy, cheesy goodness.
Notes
- For a thicker soup, blend less of the potatoes or add a teaspoon of flour or cornstarch.
- For a thinner consistency, add extra broth or milk as needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, adding milk or cream if needed.
- Can be frozen for up to 2 months for make-ahead convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
