Description
A velvety soup made with Yukon Gold potatoes, sweet onions, and heavy cream, perfect for chilly evenings.
Ingredients
Scale
- 4 cups Yukon Gold potatoes (diced)
- 1 cup sweet onions (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- 2 tablespoons fresh herbs (thyme or chives, chopped)
- Salt and pepper to taste
Instructions
- Gather Ingredients: Start by pulling all the ingredients from your pantry and fridge.
- Sauté Onions and Garlic: In a large pot over medium heat, melt the butter. Add chopped onions and sauté until soft and translucent (4-5 minutes), then stir in minced garlic for another 30 seconds.
- Add Potatoes and Broth: Toss in diced potatoes with vegetable broth. Bring to a gentle boil.
- Simmer for Tenderness: Reduce heat and let it simmer for about 20 minutes or until potatoes are fork-tender.
- Blend for Creaminess: Use an immersion blender to puree the soup until smooth.
- Finish with Cream and Herbs: Gradually stir in the heavy cream and season with salt, pepper, and fresh herbs.
Notes
For a thinner soup, add more vegetable broth after blending. For a thicker soup, blend less or add more potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg