Ingredients
Scale
- 4 large russet 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
- Chopped green onions and bacon bits for topping
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in heavy cream, salt, and pepper. Cook for another 5 minutes.
- Serve hot topped with chopped green onions and bacon bits.
Notes
- For a dairy-free version, substitute coconut milk for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg