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Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 cloves garlic, minced
– 2 cups chopped potatoes (about 2-3 medium-sized potatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: bacon bits, shredded cheese, sour cream, or chives for topping
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the chopped potatoes, broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
5. Stir in the milk or heavy cream and adjust the seasoning as needed.
6. Serve the soup hot, topped with your desired toppings such as bacon bits, shredded cheese, sour cream, or chives.
Tips and Variations:
– For a creamier soup, add more heavy cream or use half-and-half.
– For a chunkier soup, leave some of the potatoes unblended.
– Add diced ham, cooked bacon, or diced vegetables like carrots or celery for added flavor and nutrition.
– Experiment with different herbs and spices, such as paprika or cumin, to give the soup a unique flavor