Ingredients
Main Ingredients
- 3 cups diced potatoes
- 1 onion, chopped
- 3 cups chicken or vegetable broth
- ½ cup heavy cream or milk
- 2 tbsp butter
- Salt, to taste
- Black pepper, to taste
- Thyme, to taste
Toppings (Optional)
- Bacon, cooked and crumbled
- Chives, chopped
- Cheese, shredded
Instructions
- Sauté the Onions: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until the onions become soft and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken or vegetable broth. Season with salt, pepper, and thyme according to your taste. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Create Creamy Texture: Using a potato masher or an immersion blender, lightly mash or blend about half of the soup to create a creamy texture while leaving some chunks for heartiness. Be careful not to over-puree.
- Add Cream and Heat Through: Stir in the heavy cream or milk and gently heat the soup, ensuring it does not come to a boil to prevent curdling. Adjust seasoning as needed.
- Serve with Toppings: Ladle the soup into bowls and garnish with your choice of cooked bacon, chopped chives, and shredded cheese for added flavor and texture.
Notes
- For a lower carbohydrate version, add cauliflower along with or instead of some potatoes.
- Use an immersion blender for a smoother, creamier soup consistency.
- This soup can be made vegetarian by using vegetable broth and omitting bacon toppings.
- Do not boil the soup after adding cream to avoid curdling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
