Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- Salt and pepper to taste
- Fresh dill or parsley for garnish
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Instructions
- In a large pot, sauté the onions and garlic over medium heat until soft.
- Add the diced potatoes and carrots, and stir for a few minutes.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth (or leave it chunky, as preferred).
- Stir in the cream or milk, and season with salt and pepper to taste.
- Garnish with fresh dill or parsley before serving.
Notes
- For variations, consider using milk instead of cream, or add spices for different flavors. Serve with crusty bread for a complete meal.