Description
A creamy and comforting potato soup that’s quick and easy to make, perfect for weeknight dinners.
Ingredients
- 4 medium potatoes (russets or Yukon gold), peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- ½ cup bacon, optional
- 1 cup shredded cheddar cheese, optional
- ¼ cup green onions, chopped, optional
Instructions
- Peel and cube the potatoes.
- In a large pot, sauté chopped onion and minced garlic until softened.
- Add the cubed potatoes and broth. Bring to a boil and simmer until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup to desired consistency.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, optionally garnished with bacon, cheese, and green onions.
Notes
For a vegetarian version, replace chicken broth with vegetable broth. This soup can also be frozen for easy future meals.