Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons each of fresh thyme and parsley, chopped
- 1 cup heavy cream (or non-dairy alternative)
- 2 cups shredded cheddar cheese
Instructions
- In a large pot over medium heat, add a splash of vegetable broth. Sauté the onion until translucent (about 5 minutes), then stir in the minced garlic for another minute.
- Add the diced potatoes and pour in the vegetable broth until it covers the potatoes by about an inch. Bring to a boil and simmer for 15-20 minutes until tender.
- Blend the soup until smooth using an immersion blender or in batches using a regular blender.
- Return the blended soup to low heat, stirring in heavy cream slowly, followed by shredded cheddar cheese until melted.
- Season with salt and pepper to taste, mix in fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg