Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- 4 oz crispy bacon bits (optional)
Instructions
- 1. Prep Your Ingredients: Peel and dice the potatoes into uniform cubes. Finely chop the onion and mince the garlic.
- 2. Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onions and cook until translucent (about 5 minutes). Add garlic and sauté for another minute.
- 3. Add Potatoes and Broth: Stir in diced potatoes and pour in vegetable broth until it completely covers the potatoes. Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes are fork-tender.
- 4. Blend for Creaminess: Using an immersion blender or regular blender, blend the mixture until smooth and creamy.
- 5. Add Cream and Seasoning: Slowly stir in heavy cream, followed by salt and pepper to taste.
- 6. Serve Hot: Ladle into bowls and top with crispy bacon bits or chopped green onions as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg