Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in heavy cream or milk, season with salt and pepper.
- Serve hot, topped with shredded cheese and chopped chives.
Notes
- For an even creamier texture, add a splash of cream or butter at the end.
- Adjust salt and pepper to taste.
- Add bacon bits or crumbled cooked sausage for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 240 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg