Description

Creamy potato soup is the ultimate comfort dish that wraps you in warmth with every spoonful. This rich, velvety soup blends buttery russet potatoes, fragrant garlic, and a touch of herbs to create a delightful experience perfect for chilly evenings or cozy gatherings. With minimal effort required, this recipe is destined to become a family favorite. Serve it alongside crusty bread or a fresh salad for a satisfying meal that invites everyone to the table.

Ingredients

Scale

4 cups russet potatoes (peeled and diced)
1 medium onion (diced)
3 cloves garlic (minced)
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
Salt to taste
Pepper to taste
2 tbsp olive oil (or butter for sautéing)

Instructions

In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
Stir in the diced potatoes and pour in enough broth to cover the potatoes by about an inch. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until tender.
Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender). If desired, leave some chunks for texture.
Return the blended soup to low heat and stir in heavy cream. Season with salt and pepper to taste.
Serve hot, garnished with chives or crispy bacon bits if desired.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 590mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 6g
Cholesterol: 50mg

Keywords: - For a lighter version, substitute half of the potatoes with cauliflower. - Enhance flavor by adding herbs such as thyme or rosemary during cooking. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.