Description
A comforting creamy potato soup with layers of flavor from onions and garlic, perfect for chilly evenings.
Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- Optional toppings: shredded cheese, bacon, green onions
Instructions
- Heat a large pot over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
- Toss in the cubed potatoes and pour in the vegetable broth. Bring to a boil.
- Reduce the heat to low and let simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth, or mash the potatoes for a chunkier texture.
- Stir in the heavy cream (or milk) and season with salt and pepper.
- Serve hot, garnished with your choice of toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg