Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until fragrant.
- Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
- Stir in cheddar cheese and sour cream until melted and creamy.
- Adjust seasoning as needed and serve hot, garnished with additional herbs and cheese.
Notes
- For a vegan version, substitute dairy with plant-based cheese and sour cream.
- Use russet potatoes for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
