Ingredients
Scale
- 4 large Idaho potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh chives for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Stir in heavy cream or coconut milk, simmer for another 5 minutes.
- Serve hot, garnished with chopped chives.
Notes
- You can substitute coconut milk for a vegan option.
- For a thicker soup, mash some potatoes before blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and puree
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free Option
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg