Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 pounds russet potatoes; 3 tablespoons unsalted butter; 1 medium yellow onion; 3 cloves garlic; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 bay leaf; 1 cup sharp cheddar cheese; 4 slices bacon; 2 stalks green onions

Creamy Potato Soup

americancomfort foodweeknight

10 minPrep30 minCook6Serves

Ingredients

2 poundsrusset potatoes (peeled and cut into 1-inch cubes)
3 tablespoonsunsalted butter
1 mediumyellow onion (diced)
3 clovesgarlic (minced)
4 cupschicken or vegetable broth
1 cupheavy cream
1 teaspoonsalt
½ teaspoonblack pepper
1bay leaf
1 cupsharp cheddar cheese (shredded, for garnish)
4 slicesbacon (cooked and crumbled, for garnish)
2 stalksgreen onions (sliced, for garnish)

Method

01
Melt 3 tablespoons butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
02
Add the minced garlic and cook for 1 minute until fragrant.
03
Add the cubed potatoes, 4 cups broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and the bay leaf. Bring to a boil.
04
Reduce heat to medium-low and simmer for 15 to 20 minutes, until potatoes are completely tender and break apart easily with a fork.
05
Remove the bay leaf. Use a potato masher to mash about half the potatoes directly in the pot, leaving the rest chunky for texture.
06
Stir in 1 cup heavy cream and heat through for 2 to 3 minutes. Taste and adjust salt and pepper as needed.
07
Ladle into bowls and top with shredded cheddar, crumbled bacon, and sliced green onions.

Serves 6. Total time about 40 minutes. For a vegetarian version, use vegetable broth and skip the bacon garnish. Soup thickens as it sits; thin with extra broth or cream when reheating.