Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Shredded cheese and chopped chives for topping
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or carefully blend in batches.
- Stir in heavy cream, adjust seasoning, and heat through.
- Serve hot, topped with cheese and chives.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- For added flavor, include cooked bacon or sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg