Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese (optional, for topping)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into small chunks. Place them in a large pot and cover with the vegetable or chicken broth. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
- Sauté the Aromatics: While the potatoes are cooking, heat the butter in a separate pan over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
- Mash the Potatoes: Once the potatoes are cooked through, remove the pot from heat. Use a potato masher or an immersion blender to mash the potatoes directly in the pot. Mash to your desired consistency—leave some chunks for a rustic texture, or blend for a smoother, creamier soup.
- Add Cream and Seasoning: Stir in the heavy cream and season with salt, pepper, and dried thyme (if using). Mix well and return the pot to low heat. Allow the soup to simmer for another 5-10 minutes, letting the flavors meld together.
- Serve: Once the soup is well-combined and heated through, ladle it into bowls. Top with shredded cheddar cheese, fresh parsley, or chives for garnish, and add crispy bacon bits or croutons if desired.
- Enjoy: Serve your creamy potato soup hot, and enjoy the comforting, rich flavors!