Description
This creamy potato soup is a comforting and satisfying dish made with tender potatoes, onions, garlic, and rich heavy cream, all blended into a smooth, velvety soup. Perfect for chilly days, it’s garnished with fresh chives for a burst of flavor.
Ingredients
Scale
Vegetables
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
Seasonings
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Prepare and simmer the vegetables: In a large pot, combine the diced potatoes, chopped onion, minced garlic, and broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
- Puree the soup: Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth and creamy texture, ensuring no large chunks remain.
- Add cream and season: Stir in the heavy cream to enrich the soup. Season with salt and freshly ground black pepper to taste, mixing well to combine all the flavors evenly.
- Serve and garnish: Ladle the hot soup into bowls and garnish each serving with chopped fresh chives for a fresh, mild onion flavor and an appealing presentation.
Notes
- Use vegetable broth for a vegetarian version.
- For a richer soup, substitute heavy cream with half-and-half or whole milk.
- Adding cooked bacon bits or shredded cheese makes a great tasty addition.
- To make the soup thicker, reduce the broth quantity or add a small amount of flour or cornstarch slurry before blending.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
