Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Shredded cheese, for topping
- Chopped chives, for garnish
- Cooked bacon bits, optional
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add diced potatoes and chicken broth, bring to a boil. 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 in batches.
- Stir in heavy cream, and season with salt and pepper. Heat through.
- Serve hot, topped with shredded cheese, chives, and bacon bits if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk and skip bacon.
- Great with crusty bread or toasted baguette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg