Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 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 garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic; cook until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in 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 transfer to a blender in batches.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, topped with shredded cheese and chopped chives.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- Adjust the consistency by adding more broth or cream as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1 1/2 cups)
- Calories: 290 kcal Kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg