Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional garnishes: chives, bacon bits, shredded cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Return the blended soup to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently, being careful not to boil. Serve hot, garnished with your favorite toppings.
Notes
- For an even smoother texture, peel the potatoes before dicing.
- Use Yukon Gold potatoes for a naturally creamier consistency.
- If you want a thicker soup, add a slurry of cornstarch and water while simmering.
- Don’t boil the soup after adding the heavy cream, as it may curdle.
- Adjust the amount of broth depending on your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg