Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Sauté chopped onion in olive oil or butter until translucent, then add minced garlic.
- Add diced potatoes and broth, bring to a boil, then simmer until potatoes are tender.
- Blend the soup until desired consistency is reached.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Add chopped thyme and rosemary, season with salt and pepper, then serve hot.
Notes
- Adjust seasoning according to taste.
- Garnish with extra cheese or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg