Ingredients
- Potatoes (Yukon Gold or Russet), peeled and cubed – 2 pounds
- Chicken or vegetable broth – 6 cups
- Garlic, minced – 4 cloves
- Yellow onion, chopped – 1 medium
- Cheddar cheese, shredded – 2 cups
- Heavy cream – 1 cup
- Fresh chives, chopped – 1/4 cup
- Dried thyme – 1 teaspoon
Instructions
- Step 1: In a large pot or Dutch oven, sauté the chopped onion and minced garlic over medium heat until softened, about 5 minutes.
- Step 2: Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Step 3: Use an immersion blender to partially blend the soup until it reaches your desired consistency. You can also use a regular blender, working in batches. Be careful when blending hot liquids.
- Step 4: Stir in the shredded cheddar cheese until melted and smooth. Then, stir in the heavy cream and thyme.
- Step 5: Season with salt and pepper to taste. Garnish with fresh chives before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days, but be aware the potatoes may absorb some liquid.
- Reheat gently over low heat, stirring frequently, and add a splash of milk or broth if needed to restore the creamy consistency.
- Garnish each bowl with a swirl of sour cream or a dollop of plain Greek yogurt for added richness and tang.
- For a smoother texture and more intense flavor, roast the garlic cloves before mincing and adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American