Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives and sour cream for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until soft.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve garnished with chives and a dollop of sour cream.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For extra flavor, add crispy bacon bits on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg