Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or milk)
- 1 cup crispy bacon bits
- ¼ cup fresh chives or green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt butter. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant.
- Add diced potatoes and chicken broth; bring to a gentle boil. Reduce heat to simmer, cover, and cook until potatoes are tender (15-20 minutes).
- Blend the soup using an immersion blender until smooth, then stir in heavy cream gradually.
- Mix in crispy bacon bits before serving and season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg