Ingredients
- Potatoes, peeled and cubed: 2 pounds
- Chicken broth: 6 cups
- Garlic, minced: 4 cloves
- Yellow onion, diced: 1 medium
- Fresh thyme: 2 sprigs
- Heavy cream: 1 cup
- Sharp cheddar cheese, shredded: 2 cups
- Fresh chives, chopped: 1/4 cup
Instructions
- Step 1: In a large pot or Dutch oven, combine potatoes, chicken broth, onion, garlic, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Step 2: Remove the thyme sprigs. Use an immersion blender or transfer the soup to a regular blender (in batches) to carefully blend until smooth.
- Step 3: Return the soup to the pot and stir in the heavy cream. Heat gently over low heat, being careful not to boil.
- Step 4: Gradually add the shredded cheddar cheese, stirring until completely melted and smooth.
- Step 5: Season with salt and pepper to taste.
- Step 6: Ladle into bowls and garnish with fresh chives. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or broth to thin the soup slightly and prevent scorching.
- Garnish each bowl with a dollop of sour cream or Greek yogurt for added tang and creaminess.
- For a richer flavor, sauté the diced onion and minced garlic in butter before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American