This simple potato soup only takes a few ingredients and can be hot and on the table in only 30 minutes. It's a perfect weeknight meal for those cold nights!
Heat a large saucepan over medium heat. Add the onion (and the optional garlic and bacon if you are using them) and saute until the onion softens. Add the salt and pepper and cook for another minute.
Add the broth and scrape the bottom of the saucepan to loosen any bits, then add the potatoes. Bring to a boil and simmer about 10 minutes until the potatoes have softened.
4 cups broth, 4 cups russet potatoes, peeled and cubed
Remove from the heat. Carefully ladle about 3 cups of the soup into a blender and puree. (If using an immersion blender, pulse the soup directly in the pan until mostly blended.)
Pour the blended soup back ito the pan and add the sour cream. Stir or whisk until combined and heat for another 5 minutes, until hot.
⅓ cup sour cream
Serve with your favorite toppings: bacon pieces, cheddar cheese, chopped green onions, additional sour cream, etc.
Video
Notes
Use a plant-based bacon product to get the flavor of bacon but still keep the recipe vegetarian.
Puree soup in a traditional blender or use an immersion blender. Puree to your desired thickness and texture.
Store leftovers in refrigerator for up 3-5 days. Reheat in microwave or on the stove.