Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Return to heat, stir in heavy cream or coconut milk, and cook for another 5 minutes. Adjust seasoning as needed.
- Serve hot garnished with fresh herbs.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Feel free to add crispy bacon bits or cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, 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: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg