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 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Cooked bacon bits for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and cook until translucent.
- Add garlic and cook for another minute.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender carefully.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with parsley and bacon bits.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For added flavor, stir in shredded cheese or chopped chives before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg