Potato Soup
Ingredients:
4 large russet potatoes (peeled and diced)
1 medium onion (chopped)
2 cloves garlic (minced)
4 cups chicken or vegetable broth
1 cup heavy cream (or milk for a lighter version)
2 tablespoons butter
Salt and pepper (to taste)
1 teaspoon dried thyme (optional)
1/2 cup shredded cheddar cheese (for topping)
4 slices cooked bacon (crumbled, for topping)
2 green onions (sliced, for garnish)
Fresh parsley (chopped, for garnish)
Instructions:
Prepare the ingredients:
Peel and dice the potatoes and chop the onion. Mince the garlic.
Cook the aromatics:
In a large pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
Add the potatoes and broth:
Add the diced potatoes to the pot and pour in the chicken or vegetable broth. If using, stir in the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
Blend the soup:
For a creamy texture, you can use an immersion blender to puree part or all of the soup directly in the pot. If you prefer a chunkier soup, you can mash some of the potatoes with a potato masher instead. Alternatively, you can transfer portions of the soup to a blender, then return it to the pot.
Add cream and season:
Stir in the heavy cream (or milk) and season with salt and pepper to taste. Heat through for another 5 minutes, but do not boil.
Serve:
Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, sliced green onions, and fresh parsley as desired.
Enjoy!
Serve warm with crusty bread or crackers for a complete meal.