Ingredients
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes (about 3 medium)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup milk (dairy, almond, or oat)
• ½ cup sour cream or Greek yogurt
• ½ tsp dried thyme
• ¼ tsp smoked paprika
• Salt & pepper to taste
• Optional toppings: crispy bacon, green onions, shredded cheddar, sour cream
Instructions
- In a large pot over medium heat, melt butter. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Use an immersion blender to purée the soup until smooth and creamy (or transfer 2 cups to a blender, blend, then return).
- Stir in milk, sour cream, thyme, smoked paprika, salt, and pepper. Heat gently (do not boil) for 3–4 minutes.
- Taste and adjust seasoning—add more pepper or a pinch of nutmeg for warmth.
- Serve hot, topped with your favorites: bacon, green onions, cheese, or a swirl of sour cream.
✨ Perfect with crusty bread or grilled cheese sandwiches for dipping!
💡 Make it dairy-free: Use coconut milk and vegan sour cream.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 180 , Net Carbs: 24g , Fats: 7g , Protein: 5g