Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream (or milk for a lighter option)
- 1/4 cup butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus more for serving)
- 1/2 cup cooked bacon, crumbled (optional)
- Fresh chives or green onions, chopped (for garnish)
Instructions:
- Cook the Vegetables:
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add Potatoes and Broth:
- Add the diced potatoes, chicken broth, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.
- Blend the Soup:
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches and blend until creamy. If you prefer a chunkier soup, blend only half and leave the rest as is.
- Stir in Cream and Cheese:
- Return the blended soup to the pot (if using a blender), and stir in the heavy cream and shredded cheddar cheese. Heat over low until warmed through.
- Serve:
- Ladle the soup into bowls and top with additional cheddar cheese, crumbled bacon (if using), and chopped chives or green onions.
Enjoy! 🍽️
This homemade potato soup is rich, creamy, and perfect for chilly days!