Creamy Potato Soup

step 1.

Prep the ingredients: Dice the onion, mince the garlic, peel and dice the potatoes.

step 2.

In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

step 3.

Add the chicken or vegetable broth, diced potatoes, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 20-25 minutes.

step 4.

Using a potato masher or the back of a spoon, lightly mash some of the potatoes to thicken the soup, leaving some chunks for texture.

step 5.

Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes, or until the cheese has melted and the soup is heated through.

step 6.

Taste and adjust seasoning if needed. If desired, garnish with crumbled bacon and chopped chives or green onions before serving.

step 7.

To store leftover soup, let it cool completely and transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, place the desired amount of soup in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if needed to thin the soup to the desired consistency.