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Creamy Potato Soup
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
potato soup
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, melt the butter over medium heat.
- 2.Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
- 3.Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- 5.Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
- 6.Simmer for an additional 5 minutes to heat through.
- 7.Serve hot, garnished with chopped chives.
- 8.Enjoy!
lightbulb_outline Tips
- For a lighter version, you can use milk instead of heavy cream.
- Feel free to add your favorite toppings such as shredded cheese, bacon bits, or sour cream.
- Leftovers can be stored in the refrigerator for up to 3 days.