Ingredients
- 4 medium potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or green onions for garnish
Cook Mode Prevent your screen from going dark
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the diced potatoes and broth. Bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with chives or green onions.
Notes
- For a lighter version, use half and half or whole milk instead of heavy cream. This soup can be frozen for up to 3 months.