Creamy Potato Soup

Ingredients

• 4 cups potatoes (peeled and diced)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 4 cups chicken or vegetable broth (Use chicken broth or vegetable broth.)
• 1 cup heavy cream
• 0.5 cup shredded cheddar cheese (for topping)
• 4 slices bacon (cooked and crumbled; for topping)
• 2 tbsp butter
• salt (to taste; season at the end because bacon adds salt)
• pepper (to taste)

Steps

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the chopped onion and minced garlic. Sauté until softened.

3. 3

   Add the diced potatoes and broth. Bring the soup to a boil.

4. 4

   Reduce the heat and simmer until the potatoes are tender; the source does not specify a duration.

5. 5

   Use an immersion blender to partially blend the soup, leaving some potato texture.

6. 6

   Stir in the heavy cream and season with salt and pepper to taste.

7. 7

   Top with shredded cheddar and crumbled cooked bacon before serving.

Notes

The body excerpt recommends preparing ingredients beforehand, adding cream about 15 minutes before serving, and serving with optional toppings such as green onions, sour cream, crispy fried onions, or crushed crackers. It also suggests cooling completely before refrigerating for 3–4 days, reheating with a splash of broth, and freezing portions with toppings stored separately. These are optional notes from the body excerpt, not part of the structured method. The excerpt also describes a slow-cooker method, but the authoritative structured recipe specifies a pot on the stovetop.

Nutrition per serving

• soup
• main
• comfort food
• one-pot
• stovetop
• freezer-friendly