6cupPotatoes, peeled and cubedRusset or Yukon Gold work well
4cupChicken BrothLow sodium preferred
0.5cupHeavy CreamFor a richer flavor
1tspSalt
Instructions
Preparation Steps
Place potatoes and chicken broth in a large pot.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are very tender.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return to pot.
Stir in heavy cream and salt. Heat through, but do not boil.
Serve hot and enjoy!
Notes
Garnish with shredded cheese, bacon bits, or chopped chives, if desired.