Description
A warm and inviting creamy potato soup with rich flavors and a velvety texture, perfect for any occasion.
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 your ingredients on your countertop for an organized cooking experience.
- In a large pot over medium heat, melt the butter. Add the chopped onions and sauté until soft and translucent.
- Stir in the minced garlic for about 30 seconds until fragrant but not browned.
- Add the diced potatoes and vegetable broth to the pot. Bring to a gentle boil.
- Reduce heat and let the soup simmer for about 20 minutes, or until the potatoes are tender.
- Puree the soup using an immersion blender until smooth.
- Gradually stir in the heavy cream, seasoning with salt, pepper, and fresh herbs.
Notes
Can be made ahead of time and freezes well. Garnish with fresh herbs or crispy bacon bits before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg