Creamy Cheddar Potato Soup
A creamy and comforting potato soup with melted cheddar cheese, perfect for any season.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use starchy potatoes for creaminess.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Use low-sodium for less salt.
- 2 cups shredded cheddar cheese Sharp cheddar is recommended.
- 1 cup heavy cream or milk For a lighter option, use milk.
- 1 teaspoon dried thyme
- to taste salt and pepper Adjust according to preference.
- as needed chopped chives or green onions for garnish
Instructions
Preparation
- Sauté the chopped onion and minced garlic in a large pot until translucent, about 3-5 minutes.
- Add the diced potatoes and broth, bring to a boil.
- Reduce heat to a simmer and cook for about 15-20 minutes or until potatoes are tender.
- Mash the potatoes slightly, leaving some chunks for heartiness.
- Stir in the cheddar cheese and heavy cream or milk until cheese is melted.
- Add dried thyme, salt, and pepper to taste; stir well.
- Serve hot, garnished with chopped chives or green onions.
Notes
This soup can be customized by adding vegetables or proteins. Leftovers can be stored in the fridge for 3-4 days.