Cream Potato Soup
This creamy, velvety soup is a comforting bowl of warmth, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 4 medium-sized potatoes, peeled and diced Choose starchy varieties for a creamier soup.
- 1 medium onion, finely chopped Adds sweetness and depth of flavor.
- 2 cloves of garlic, minced Enhances the overall flavor of the soup.
- 4 cups vegetable broth Can be homemade or store-bought.
- 1 cup heavy cream Or a non-dairy alternative for a lighter version.
- 2 tablespoons olive oil For sautéing the aromatics.
- to taste Salt Adjust according to personal preference.
- to taste Pepper Freshly ground for best flavor.
- to garnish Fresh chives or green onions Optional, for adding freshness.
Instructions
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Toss in the minced garlic and sauté for another minute until fragrant.
Cook the Potatoes
- Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil.
- Reduce the heat and let it simmer for around 15-20 minutes, or until the potatoes are tender.
Blend the Soup
- Once the potatoes are cooked, use an immersion blender to carefully puree the soup until it’s smooth.
- If you don’t have an immersion blender, transfer the mixture to a conventional blender in batches.
Add Cream and Season
- Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
- Allow the soup to heat through for an additional 5 minutes.
Serve and Garnish
- Ladle the soup into bowls, garnishing with fresh chives or green onions if desired.
- Enjoy your warm hug in a bowl!
Notes
If you find yourself with extra Cream Potato Soup, you can store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Add a splash of broth or cream when reheating to restore its smooth texture.