Ingredients
Scale
- 2 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Salt and pepper to taste
- 2 tbsp fresh chives (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender (15-20 minutes).
- Use an immersion blender to puree the soup until smooth (or blend in batches if using a regular blender).
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with chives if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg