Ingredients
Scale
- 4 medium Russet potatoes (about 800g), peeled and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups (950ml) low-sodium vegetable broth
- 1 cup (240ml) heavy cream or milk
- Salt and pepper to taste
- Optional toppings: chopped green onions, crispy bacon bits, shredded cheese
Instructions
- Prep Your Ingredients: Peel and dice the potatoes, finely dice the onion, and mince the garlic.
- Sauté Aromatics: In a large pot over medium heat, add 2 tablespoons olive oil. Cook onions until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable broth. Bring to a gentle boil.
- Simmer Until Tender: Reduce heat to low and simmer for 20-25 minutes until potatoes are fork-tender.
- Puréed Perfection: Blend half of the mixture until smooth using a blender or immersion blender.
- Add Creaminess: Return the blended mixture to the pot and stir in cream/milk until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg