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Potato Soup

A comforting classic that transforms humble potatoes into a creamy, dreamy bowl of goodness, perfect for chilly nights or when you need cozy food therapy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large potatoes peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • Chives or green onions for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Immersion blender or potato masher

Method
 

  1. Peel and dice the potatoes, and chop the onion and garlic.
  2. In a large pot over medium heat, melt the butter and add the chopped onion. Sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 1 minute.
  4. Add the diced potatoes and vegetable broth to the pot.
  5. Increase heat to high and bring the mixture to a boil.
  6. Once boiling, reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
  7. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
  8. Return the soup to low heat and stir in the heavy cream, then season with salt and pepper to taste.

Notes

Garnish with chopped chives or green onions before serving.