- 4 large Russet potatoes - 1 medium onion, chopped - 3 cloves of garlic, minced - 4 cups vegetable broth (or chicken broth) - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives, chopped (for garnish)

Warm & Cheesy Potato Bliss Soup

There’s something undeniably comforting about a steaming bowl of potato soup, especially on a chilly day. The creamy texture combined