Ingredients
Equipment
Method
- Melt butter in a Dutch oven over medium heat. Add chopped onion and cook until golden. Stir in garlic and sauté until fragrant.
- Add diced potatoes, broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Use a spoon to mash some of the potatoes against the pot for texture, or blend partially with an immersion blender for a smoother soup.
- Lower the heat and stir in heavy cream and shredded cheddar until melted and smooth. Do not boil.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped chives, bacon bits, or extra cheese if desired.
Nutrition
Notes
For a lighter version, use half-and-half instead of heavy cream. Add roasted corn in summer or extra rosemary during the holidays. Avoid boiling after adding cream and cheese to prevent curdling. For a vegetarian option, use veggie broth and skip the bacon garnish.