A thick, velvety, and comforting potato soup loaded with savory aromatics, finished with heavy cream and sharp cheddar cheese.
Ingredients
- 6 large Russet Potatoes, peeled and diced
- 1 medium Yellow Onion, diced
- 2 stalks Celery, diced
- 2 large Carrots, diced
- 6 cups Chicken Broth
- 1 cup Heavy Cream
- 1.5 cups Shredded Cheddar Cheese
- 4 tbsp Unsalted Butter
- 0.5 tsp Dried Thyme
- to taste Salt and Black Pepper
Instructions
- Melt butter in a large pot; sauté onion, celery, and carrots until soft.
- Add potatoes and broth. Bring to a boil, then simmer for 20 mins until tender.
- Use an immersion blender to partially blend the soup to desired thickness.
- Stir in heavy cream and cheese until melted. Season and serve.