Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 4 cups mashed potatoes
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • Sour cream or crème fraîche (optional)
  • Shredded cheddar cheese (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Pour in chicken or vegetable broth and add dried thyme. Season with salt and pepper to taste. Bring to a simmer.
  3. Stir in the mashed potatoes. Break up any large clumps. Simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
  4. For a smoother soup, use an immersion blender to blend the soup until creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Exercise extreme caution when blending hot liquids.
  5. Stir in heavy cream or half-and-half. Heat through but do not boil.
  6. Ladle soup into bowls. Top with crumbled bacon, chopped chives, and a dollop of sour cream or crème fraîche, if desired. A sprinkle of shredded cheddar is never a bad thing either!