Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Crispy bacon bits (optional, for topping)
Instructions
- In a large pot, melt the butter over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced potatoes to the pot and cook for a few minutes.
- Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Stir in heavy cream or sour cream, season with salt and pepper.
- Serve hot, garnished with chopped chives and bacon bits if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- Adjust the thickness by adding more broth or reducing the soup further.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg