Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives and shredded cheese for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add onions and garlic, sauté until translucent.
- Add diced potatoes and vegetable broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper.
- Serve hot, garnished with chives and shredded cheese.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Extra toppings like crispy bacon or herbs add more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg