Creamy Potato and Cheddar Soup Recipe

Start by measuring out all your ingredients. You will need 150 milliliters (about 0.6 cups) of heavy cream, 100 grams (approximately 3.5 ounces) of Cheddar cheese, and 350-400 grams (about 0.75-0.88 pounds) of potatoes.

Also, prepare 250-300 milliliters (about 1-1.3 cups) of chicken broth. Don't forget to have salt and black pepper ready for seasoning later.

Peel and dice the potatoes into small cubes. Place them in a pot filled with water and bring to a boil. Let them cook for about 15 minutes or until they are fork-tender.

Once cooked, drain the potatoes and set them aside.

In a blender, combine the cooked potatoes, chicken broth, and heavy cream. Blend until smooth, ensuring there are no lumps.

If the mixture is too thick, you can add a little more chicken broth to get your desired consistency.

Pour the blended soup back into the pot over low heat. Gradually add in the Cheddar cheese while stirring constantly.

Season your soup with salt and black pepper according to your taste. Stir until the cheese is completely melted and the soup is heated through.

Once the soup is ready, ladle it into bowls. For an extra touch, you can garnish with additional shredded cheese or a sprinkle of pepper.

Enjoy your delicious, creamy potato and cheddar soup warm!