Cheesy Potato Soup II

Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 1 cup heavy cream
• 2 cups shredded cheddar cheese

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the potatoes and cook for another 5 minutes.
4. Add the chicken broth, salt, pepper, thyme, and parsley. Bring to a boil.
5. Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
6. Stir in the heavy cream and cheese. Simmer until the cheese is melted, about 5 minutes.
7. Serve the soup hot.

Interesting Facts

• This soup is a great way to use up leftover mashed potatoes.
• Add a dollop of sour cream for an extra creamy texture.
• You can use any type of cheese you like for this soup.