Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 4 cups Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, freshly grated
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Optional: paprika, bacon bits, chopped chives, red pepper flakes
Instructions
- In a large Dutch oven, melt butter over medium heat. Add diced onion and minced garlic. Sauté until soft and fragrant.
- Add diced potatoes and pour in the broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Blend the soup to your desired consistency using an immersion blender or by blending half the mixture and returning it to the pot.
- Lower the heat and stir in shredded cheddar cheese, heavy cream, thyme, and parsley. Stir until smooth and creamy. Season with salt, pepper, and optional paprika.
- Simmer for an additional 5–10 minutes to allow flavors to meld and soup to thicken.
- Ladle into bowls and garnish with chives, bacon bits, extra cheese, or a sprinkle of red pepper flakes. Serve with crusty bread.
Notes
For best results, use freshly grated cheese and fresh herbs. Store leftovers in airtight containers for up to 4 days. Freeze before adding dairy for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg