Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 2 green onions, sliced (for garnish)
- Crispy bacon bits (for garnish, optional)
Instructions:
- Prepare the Potatoes:
- Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
- Cook the Aromatics:
- In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Combine Ingredients:
- Add the cooked potatoes to the saucepan with the onions and garlic. Pour in the vegetable or chicken broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. Blend until smooth, then return the soup to the pot.
- Finish the Soup:
- Stir in the heavy cream and heat the soup over low heat, just until warmed through. Season with salt, pepper, and dried thyme, if using. Adjust seasoning to taste.
- Serve:
- Ladle the soup into bowls and garnish with shredded cheddar cheese, green onions, and crispy bacon bits, if desired. Serve hot.
Tips:
- For a thicker soup, you can add more potatoes or reduce the amount of broth.
- To make the soup vegan, substitute the heavy cream with coconut milk or a dairy-free cream alternative and use vegan butter.
Enjoy your creamy and comforting Mashed Potato Soup.