Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives and crispy bacon for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chopped chives and crispy bacon pieces.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Adjust consistency by adding more broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Total Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
