Creamy Potato Soup
Ingredients
Tasty Toppings
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Sour cream
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Fresh chopped chives
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Freshly grated cheddar cheese
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3 tbsp. Veggie bacon bits
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1/4 cup Chopped fresh chives
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1/2 cup Heavy cream
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4 cups Low-sodium vegetable broth
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1/4 tsp. Black pepper
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1/4 tsp. Salt
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3 cloves Garlic
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2 Carrots
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1 Yellow onion
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2 tbsp. Unsalted butter
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3 pounds Russet potatoes
Method
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01Wash, peel, and dice your potatoes. Dice onion, mince garlic, and grate your cheese with a box grater. After grating the cheese, grate your carrot using the coarse side of your grater.
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02Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion and saute until tender and slightly browned around the edges. Next add carrots and garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
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03Next add your potatoes and broth. Bring to a boil then reduce heat to simmer once boiling. Cover and cook until potatoes are tender, 10-12 minutes.
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04If you're using fresh bacon here (skip for the veggie version) cook in a skillet on med-high heat unit crispy. Drain on paper towels and crumble once cooled.
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05Remove soup from heat, and puree the soup with an immersion blender, leaving some potato chunks in the soup for added texture. In a pinch grab a potato masher and mash partially for an extra chunky potato soup!
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06At this point feel free to add any additional salt and pepper you desire. Add a few TBSP of scallions or chives and stir in your heavy cream.
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07Ladle soup into bowls and top with grated cheddar, bacon (or veggie bacon bits), chopped chives or scallions, sour cream, and any extras your heart desires!
