Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
- Crumbled bacon or crispy fried onions for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add garlic and cook for another minute.
- Add diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream or coconut cream and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs and crispy toppings.
Notes
- You can substitute coconut cream for a dairy-free option.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg