Description
A comforting and rich bowl of potato soup that invites warmth and satisfaction, perfect for any occasion.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1 cup heavy cream (or milk for a lighter option)
- 1 cup shredded cheddar cheese (optional)
- ¼ cup chopped fresh chives (or green onions)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- In a large pot, heat the olive oil or butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the diced potatoes to the pot, season with salt and pepper, and pour in the stock. Bring to a simmer, cover, and cook until the potatoes are easily pierced with a fork, approximately 20 minutes.
- Once tender, remove the pot from heat. Use a hand blender to purée the soup until smooth. An alternative is to transfer the soup in batches to a countertop blender; ensure it cools slightly to avoid splatter.
- Return the pot to low heat and stir in the heavy cream. Allow to warm through but do not boil. Taste and adjust seasoning as necessary.
- Serve warm, topped with shredded cheese and chopped chives, if desired.
Notes
This soup can be made ahead and holds its flavors well. Stir in the cream just before serving for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato soup, creamy soup, comfort food, vegetarian recipe