Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Bacon bits, for topping
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes, dried thyme, salt, and pepper; cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Serve hot, garnished with bacon bits and chopped parsley.
Notes
- For extra flavor, add a splash of Worcestershire sauce or hot sauce.
- For a vegetarian version, use vegetable broth and omit bacon toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, blending
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg