Ingredients
Scale
- 2 lbs Russet potatoes, peeled and cubed
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 cloves Garlic, minced
- 1/2 cup Shredded cheddar cheese
- 1/4 cup Fresh chives, chopped
- 2 tbsp Olive oil
- 1 tsp Dried thyme
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Step 2: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Step 3: Use an immersion blender to partially blend the soup until desired consistency is reached (some chunks are okay!). Alternatively, carefully transfer batches of the soup to a regular blender and blend until smooth, then return to the pot.
- Step 4: Stir in heavy cream, cheddar cheese, thyme, and salt and pepper to taste. Heat gently until cheese is melted and soup is heated through. Do not boil.
- Step 5: Ladle soup into bowls and garnish with fresh chives. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, and add a splash of broth if needed to thin it out.
- Garnish with a dollop of sour cream or a sprinkle of crispy bacon for added richness and flavor.
- For a richer garlic flavor, roast the garlic cloves before mincing and adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American