Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh chives, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and cook for a few minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in heavy cream or coconut milk, season with salt and pepper, and heat through.
- Serve hot, garnished with chopped chives and enjoy a comforting bowl.
Notes
- You can substitute coconut milk for a dairy-free option.
- For extra flavor, add cooked bacon bits or shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg