Description
A warm and velvety bowl of potato soup that offers a rich and creamy texture perfect for chilly evenings.
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 tablespoons butter
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they soften and release their lovely fragrance.
- Toss in the diced potatoes and pour in the broth. Increase the heat until it reaches a boil, then lower it to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, carefully transfer it in batches to a blender.
- Stir in the heavy cream, then season with salt and pepper to taste. Heat the mixture through without bringing it back to a rapid boil.
- Ladle the soup into bowls and garnish generously with chives or green onions.
Notes
For a vegetarian version, substitute vegetable broth. Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for longer storage.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American