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
- Cooked crispy bacon, chopped
- Chopped chives for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until fragrant and translucent.
- Add diced potatoes and broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth or to desired consistency.
- Stir in heavy cream and season with salt and pepper. Simmer for another 5 minutes.
- Serve hot, garnished with crispy bacon and chopped chives.
Notes
For a vegan version, substitute heavy cream with coconut milk and use vegetable broth. For extra flavor, add shredded cheese or a dash of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 320 Kcal
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg