Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and season with salt and pepper. Warm through without boiling.
- Serve hot, garnished with chopped herbs.
Notes
- For extra flavor, add a pinch of thyme or a splash of white wine during simmering.
- If you prefer a chunkier soup, reserve some diced potatoes and add them back after blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg