Description
A warm, velvety creamy potato soup that’s simple to make and perfect for any occasion.
Ingredients
- 2 pounds of potatoes, peeled and diced (Yukon Gold or russets)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of butter
- Chives or green onions for garnish
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sauté until soft, stirring often to avoid browning the garlic.
- Add the diced potatoes and broth, bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
- Blend the soup until smooth with an immersion blender, or transfer to a blender in batches, being cautious with hot liquid.
- Stir in the heavy cream and season with salt and pepper. Add more broth or water if the soup is too thick.
- Serve hot, garnished with chives or green onions, and add optional toppings like butter or cheese.
Notes
Season in stages; avoid overcooking the onions. Adjust the thickness by mashing some potatoes in the pot.