Description
A creamy, chunky potato soup that warms you from the inside out, perfect for weeknight dinners.
Ingredients
- 6 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 tablespoons butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: sliced green onions, crumbled cooked bacon, shredded cheese
Instructions
- Heat a Dutch oven over medium heat and melt the butter until it foams.
- Add the chopped onion, diced carrots, and celery. Sauté until the onion is translucent, about 6–8 minutes.
- Add the diced potatoes to the pot and pour in the broth. Increase heat to a gentle boil.
- Reduce heat to low, cover, and simmer for about 20 minutes, until the potatoes are tender.
- Use a potato masher to mash about one third of the potatoes in the pot to thicken the soup.
- Stir in the heavy cream and season with salt and pepper. Warm through for 3–5 minutes, do not boil.
- Ladle into bowls and garnish with optional toppings as desired.
Notes
For a lighter version, replace half of the cream with milk. For dairy-free, swap butter for olive oil and heavy cream for coconut milk. Store soup in airtight containers for 3–4 days in the refrigerator.