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Creamy Potato Soup



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

potato soup

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, melt the butter over medium heat.
  2. 2.Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
  3. 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. 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  5. 5.Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
  6. 6.Simmer for an additional 5 minutes to heat through.
  7. 7.Serve hot, garnished with chopped chives.
  8. 8.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor a lighter version, you can use milk instead of heavy cream.
  • chevron_rightFeel free to add your favorite toppings such as shredded cheese, bacon bits, or sour cream.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.