Potato Soup
Ingredients
- 6 medium russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or milk
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- 6 strips bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- Chopped green onions or chives
Instructions
- Peel and dice potatoes into small even cubes.
- Chop onion and mince garlic.
- Melt butter in a large pot over medium heat.
- Add onion. Cook for 3 to 4 minutes until soft.
- Add garlic. Cook for 30 seconds.
- Add potatoes. Stir together.
- Pour in broth. Add salt, pepper, and thyme.
- Bring to a boil then reduce to medium-low.
- Simmer for 15 to 20 minutes until potatoes are very soft.
- Mash about half the potatoes with a potato masher.
- Stir in heavy cream. Heat for 2 minutes without boiling.
- Taste and adjust seasoning.
- Serve in bowls topped with bacon, cheese, sour cream, and green onions.
Notes
- Cut potatoes into even pieces for uniform cooking
- Mash about half the potatoes to thicken the soup naturally
- Add cream at the end to prevent curdling
- Do not boil after adding cream
- Cook bacon ahead and crumble when ready to serve
- Store in fridge for up to 4 days
- Soup base can be frozen for up to 2 months without cream
- Thin with more broth if too thick
- Simmer gently — do not hard boil or potatoes get gluey