Description
Warm up your chilly evenings with this creamy potato soup, a delightful blend of rich flavors and comforting textures. With starchy Russet potatoes, aromatic garlic, and savory bacon bits, every spoonful brings nostalgia and warmth. Perfect for family gatherings or cozy nights in, this soup is as easy to make as it is delicious—your new go-to recipe for any occasion.
Ingredients
Scale
- 4 cups Russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk for lighter version)
- 6 strips bacon, cooked and crumbled
- 2 tbsp fresh chives, chopped
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and peeling the potatoes; chop them into bite-sized cubes. Dice the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté the onion until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Stir in the cubed potatoes followed by vegetable broth. Bring to a boil, then reduce heat to simmer for 20 minutes or until potatoes are tender.
- Blend the mixture using an immersion blender until smooth. Gradually mix in the heavy cream while blending for a velvety texture.
- Taste and adjust seasoning with salt and pepper as desired. Serve warm topped with crispy bacon bits and fresh chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: - For added flavor, consider incorporating herbs like thyme or rosemary during simmering. - Substitute sweet potatoes for a different twist on this classic soup. - Leftovers can be stored in an airtight container for up to three days or frozen for later enjoyment.