This creamy, hearty soup is not just a meal; it’s a hug in a bowl, perfect for those chilly winter nights.
Ingredients
Scale:
4 tablespoons unsalted butter
1 medium onion, chopped
3 garlic cloves, minced
4 cups potatoes, peeled and diced (about 4 medium potatoes)
4 cups vegetable broth
1 cup heavy cream
Salt to taste
Black pepper to taste
4 slices bacon, cooked and crumbled (optional)
2 tablespoons chives or green onions, chopped (for garnish)
Instructions
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Stir in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender.
Return the pureed soup to the pot, and stir in the heavy cream. Season with salt and black pepper to taste. Heat through for about 5 more minutes.
If using bacon, stir in the crumbled bacon just before serving or sprinkle on top as a garnish.
Ladle the soup into bowls and garnish with chopped chives or green onions. Serve hot and enjoy!
