4 large potatoes, diced
1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 tbsp butter
2 tbsp flour
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 tsp fresh thyme
Salt and pepper to taste
Fresh parsley or chives for garnish
Sauté onion, celery, and garlic in butter.
Stir in flour to make a roux.
Add broth and potatoes. Simmer until tender, about 20 minutes.
Blend part of the soup for creaminess (optional).
Stir in cream, cheddar cheese, and thyme. Season to taste.
Garnish with fresh herbs and serve hot.
For extra richness, top with bacon or croutons.
Blend more for a smoother soup, less for chunky texture.
Grate your own cheese for the best melt.