Description
A rich and comforting potato soup with crispy bacon, creamy cheese, and fresh herbs, perfect for cozy nights.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (like cheddar)
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chopped herbs (like chives or parsley)
Instructions
- Sauté the aromatics: In a large pot, drizzle a splash of olive oil and heat over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until fragrant and the onion turns translucent.
- Cook the potatoes: Incorporate the diced potatoes and pour in the broth. Bring this heavenly mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend for creaminess: Blend the mixture until creamy using an immersion blender. If you don’t have one, carefully transfer it to a regular blender in batches, then return it to the pot for a consistent texture.
- Stir in the cream and cheese: Add the heavy cream, shredded cheese, and crumbled bacon. Stir gently over low heat until the cheese melts and the soup is warm throughout.
- Season and serve: Season with salt and pepper to taste. Serve hot, garnished with crispy bacon bits and fresh herbs.
Notes
Store in the fridge for up to three days or freeze for up to three months. Reheat gently and add broth or cream if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg