Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped chives and cooked bacon for topping
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth or transfer to a blender in batches.
- Stir in heavy cream, season with salt and pepper. Heat through.
- Serve garnished with chopped chives and crispy bacon bits.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For a vegan option, use coconut milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
