Ingredients
Scale
- 10 large cloves of garlic, peeled
- 1 large onion, chopped
- 4 cups of chicken or vegetable broth
- 2 large potatoes, peeled and diced
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat and sauté chopped onions until translucent (about 5 minutes).
- Add peeled garlic cloves and sauté for another 2-3 minutes until fragrant.
- Stir in diced potatoes and cook for about 5 minutes.
- Pour in broth, bring to a boil, then simmer for 20 minutes until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Return to heat, stir in heavy cream, and warm through for 5 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust garlic levels according to taste for a stronger or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg