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Creamy Potato Soup

A rich and comforting creamy potato soup, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream can substitute with half-and-half or whole milk
  • Salt and pepper to taste
  • 2 tablespoons butter
  • Chives or parsley for garnish

Method
 

Preparation
  1. Start by peeling and dicing your potatoes into small cubes for even cooking.
  2. Chop the onion and mince the garlic.
Cooking
  1. In a large pot over medium heat, melt the butter.
  2. Add the chopped onions and sauté for about 3-4 minutes until softened and fragrant.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes or until the potatoes are fork-tender.
  5. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a countertop blender in batches.
  6. Return the blended soup to a gentle simmer, stir in the heavy cream, and season with salt and pepper to taste. Heat through without boiling for about 5 minutes.
  7. Ladle the soup into bowls and garnish with chives or parsley. Serve hot.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, or use non-dairy alternatives. Store leftovers in airtight containers for up to three days in the fridge or freeze for up to three months.