Ingredients
Scale
- 6 cups chicken broth
- 4 large russet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 cup shredded cheddar cheese, plus more for garnish
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth, potatoes, onion, garlic, thyme, and rosemary. Bring to a boil over medium-high heat.
- Step 2: Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 3: In a small bowl, whisk together the flour with 1/2 cup of cold water until smooth. This will create a slurry.
- Step 4: Slowly whisk the flour slurry into the soup, stirring constantly to avoid lumps. Bring the soup back to a simmer and cook for another 5 minutes, or until slightly thickened.
- Step 5: Remove the pot from the heat and stir in the cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Step 6: Serve hot, garnished with extra shredded cheddar cheese.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, and add a splash of broth if needed to thin it out.
- For a heartier meal, top each bowl with crumbled cooked bacon or a dollop of sour cream.
- To prevent the cheese from clumping, make sure the soup is removed from the heat before stirring it in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American