Getting ready for the big game doesn’t have to be stressful. This souper bowl of potato soup recipe is sure to win the approval of the toughest fans and crowds of all ages.

Ingredients

• 3 Tablespoons butter unsalted or salted will work

• 1 medium yellow onion chopped (about 1.5 cup/200g)

• 3 large garlic cloves minced

• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)

• 4 cups chicken or vegetable broth 945ml

• 1 quart of heavy whipping cream

• 1 ½ teaspoon* salt

• 1 teaspoon ground pepper

• 1 teaspoon of cayenne pepper

• 2/3 cup sour cream 160g (optional)

• Shredded cheddar cheese, chives, and additional sour cream and bacon (on the side for the non-vegetarians) for topping optional

Directions

• Add cubed potatoes to a dutch oven and cover with water. Bring to a boil.

• In a small saucepan, melt butter and add chopped onion. Saute over medium heat until onions are tender (3-5 minutes).

• Add garlic and cook until fragrant (about 30 seconds).

• Add butter and onions to the pot with the potatoes, along with broth, heavy cream, salt, pepper, and cayenne pepper. Stir well.

• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

• Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).

• Return the pureed soup to the pot and allow soup to simmer (uncovered) for 15 minutes before serving.

• Top with sour cream, bacon, cheddar cheese, or chives. Enjoy!

You could also try my Vegetarian Quinoa Chili Bowl Recipe if Potato Soup isn’t your jam!