Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- Fresh thyme and chives for garnish
- Salt and pepper to taste
- Crispy bacon bits for topping
Instructions
- Boil diced potatoes in broth until tender, about 15 minutes.
- In a separate pan, melt butter and sauté garlic until fragrant.
- Puree cooked potatoes and broth until smooth, then return to pot.
- Stir in heavy cream, garlic, salt, and pepper; heat through.
- Add shredded cheddar cheese, stirring until melted and creamy.
- Serve topped with bacon bits, herbs, and extra cheese if desired.
Notes
- For extra creaminess, add more heavy cream or sour cream.
- You can substitute with vegan cheese and plant-based ingredients for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 80 mg