Ingredients
Scale
- 4 large potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tablespoons butter
- Salt and pepper (to taste)
- Optional toppings (shredded cheese, chives, croutons)
Instructions
- Melt the butter over medium heat in a large pot. Add chopped onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute, stirring frequently.
- Stir in diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. If using a blender, do this in batches.
- Return pureed soup to the pot. Stir in heavy cream and season with salt and pepper to taste. Heat through before serving.
- Serve hot, topped with your choice of shredded cheese, chives, or croutons.
- Prep Time: 10
- Cook Time: 30