Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in 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 transfer to a blender in batches.
- Stir in heavy cream or milk, season with salt and pepper, and heat until warm.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute heavy cream with plant-based milk for a vegan version.
- For added flavor, sprinkle with crispy bacon bits or shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg