Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped scallions and parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are soft, about 15 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 cook for an additional 5 minutes.
- Serve hot, topped with crispy bacon, chopped scallions, and herbs.
Notes
- Can substitute heavy cream with milk or coconut milk for a lighter version.
- For added flavor, include shredded cheese or a dash of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg