Ingredients
Scale
- 4 medium-sized potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the ingredients: wash, peel, and dice the potatoes; chop the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat, add onion, and sauté until translucent.
- Add minced garlic and cook for 1-2 minutes, then stir in the diced potatoes.
- Pour in the vegetable broth, bring to a boil, then simmer until potatoes are tender.
- Blend the soup to your desired consistency using an immersion blender.
- Return the soup to low heat, stir in heavy cream and cheddar cheese until melted.
- Add fresh parsley and thyme, adjust seasoning, and simmer for 5 more minutes.
- Serve hot, garnished with extra parsley or cheese if desired.
Notes
- For a smoother soup, blend longer.
- Adjust the thickness by adding more or less broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: cheddar soup, potato soup, creamy soup, vegetarian soup