Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or full-fat milk
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme or fresh thyme leaves
- Optional toppings: shredded cheese, crispy bacon, chopped chives, sour cream
Instructions
- Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- Heat olive oil or butter in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook for another minute.
- Add diced potatoes to the pot. Stir and cook for 5 minutes to absorb flavors.
- Pour in broth and add thyme. Bring to a boil, then reduce to simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a blender, blending cautiously with hot liquids.
- Stir in heavy cream or milk, season with salt and pepper, and warm through. Do not boil to maintain creaminess.
Notes
- For a chunkier soup, blend only half of the mixture.
- Add toppings like shredded cheese or crispy bacon for extra flavor, as suggested in delicious bacon recipes.
- Use Greek yogurt or coconut milk as lighter, healthier alternatives to heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg