Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.
- Add the diced potatoes to the pot and pour in the chicken broth. Season with salt, pepper, thyme, and oregano. Bring to a boil.
- Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15-20 minutes. A fork should easily pierce the potatoes.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Adjust seasoning to taste.
- Serve hot, garnished with chopped chives and an extra sprinkle of cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International