Creamy Potato Soup

• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup milk

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon dried thyme

1 cup shredded cheddar cheese

1/2 cup sour cream

4 strips bacon, cooked and crumbled (optional)

2 green onions, sliced (for garnish)

Instructions

In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.

Add the diced potatoes to the pot and stir to combine with the onion and garlic. Season with salt, pepper, and dried thyme.

Pour the chicken or vegetable broth over the potatoes. Increase the heat to high and bring to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the potatoes are tender.

Remove the pot from heat and, using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy, then return to the pot.

Place the pot back on the stove over low heat. Stir in the heavy cream and milk. Allow the soup to warm through for about 5 minutes.

Add the shredded cheddar cheese to the soup, stirring until the cheese is fully melted and the soup is creamy.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve the soup hot, garnished with a dollop of sour cream, crumbled bacon, and sliced green onions.

Nutrition

• Calories: 450