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
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives or parsley 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 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 carefully.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chopped herbs.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add crispy bacon bits or shredded cheese on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
