Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika (optional for a smoky flavor)
- Shredded cheddar cheese, crispy bacon, and fresh chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the diced potatoes and cook for another 2 minutes. Pour in the chicken broth, bring to a boil, then reduce heat to simmer for 15-20 minutes or until potatoes are tender.
- Add salt, black pepper, dried thyme, and paprika (if using). Simmer for an additional 5 minutes to meld flavors.
- Blend half the soup with an immersion blender for creaminess while leaving some potato chunks. Stir in heavy cream and heat through for 2-3 minutes.
- Ladle into bowls and garnish with shredded cheddar cheese, crispy bacon, and fresh chives. Serve warm.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed.
- For extra creaminess, stir in a dollop of sour cream or Greek yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg