Description
A comforting and creamy potato soup perfect for chilly evenings, easily customizable with various toppings.
Ingredients
- 2 pounds potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional garnishes: shredded cheese, chives, or green onions
Instructions
- Heat a large pot over medium heat, adding a tablespoon of oil or butter.
- Toss in the chopped onion and sauté for about 4–5 minutes until soft and translucent.
- Add the minced garlic and cook for an additional 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Increase the heat to bring to a boil.
- Once boiling, reduce heat to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
- Remove from heat. For a chunky texture, mash some potatoes with a potato masher; for a smooth soup, use an immersion blender.
- Return the pot to low heat, stir in heavy cream, and warm through. Season with salt and pepper as needed.
- Serve hot and garnish with toppings like shredded cheese or chives.
Notes
This soup can be made vegetarian by using vegetable broth instead of chicken broth. Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months.