Description
Creamy, cozy potato soup perfect for chilly nights—made with tender potatoes, savory broth, and a touch of cream. Customizable with toppings like bacon, cheese, or herbs.
Ingredients
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6 medium Russet potatoes, peeled and diced
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 cup heavy cream or milk
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1 cup shredded cheddar cheese
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4 slices bacon, cooked and crumbled (optional)
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2 tbsp butter or olive oil
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Salt and pepper, to taste
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Optional toppings: sour cream, scallions, chives
Instructions
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In a large pot, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
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Stir in diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
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Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
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Stir in cream and shredded cheese. Heat gently until cheese melts and soup is creamy.
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Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
For vegan versions, use plant-based milk, skip the bacon, and replace cheese with nutritional yeast. Leftovers keep in the fridge for up to 4 days. Freeze without dairy for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Cuisine: American Comfort Food
Nutrition
- Calories: ~320 per serving