Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon butter
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add potatoes and cook for 5 minutes.
- Pour in chicken broth and bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in cheddar cheese, sour cream, thyme, salt, and pepper; cook until cheese melts.
- Serve hot, garnished with additional herbs and cheddar if desired.
Notes
- For a richer flavor, add a splash of heavy cream before serving.
- Replace chicken broth with veggie broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240 Kcal
- Sugar: 4g
- Sodium: 660mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg