Ingredients
Scale
- 4 cups (800 g) potatoes, peeled and diced
- 1 cup (240 ml) heavy cream
- 4 cups (960 ml) chicken broth
- 1 cup (150 g) onion, chopped
- 1 cup (150 g) celery, chopped
- 1 cup (150 g) carrots, diced
- 6 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the onion, celery, and carrots until softened.
- Add garlic and thyme, stirring for another minute.
- Stir in potatoes and chicken broth, then bring to a boil. Reduce heat and simmer for about 15 minutes, or until potatoes are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in heavy cream and crumbled bacon. Season with salt and pepper to taste.
- Heat for an additional 5 minutes before serving.
Notes
- For extra flavor, consider adding a splash of white wine.
- Top with additional crumbled bacon and fresh herbs, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: creamy potato soup, homemade soup, comfort food