Description
A rich and velvety creamy potato soup made with tender russet potatoes, sautéed onion and garlic, and finished with smooth heavy cream for the ultimate comforting bowl.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Place a large soup pot over medium heat and add olive oil and butter.
- Once melted, add the diced onion and sauté for 4 to 5 minutes until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the diced russet potatoes and stir to coat with the onion mixture.
- Pour in the vegetable broth and add salt and black pepper.
- Bring the soup to a gentle boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are fork tender.
- Use an immersion blender to blend the soup partially or fully to your desired texture.
- Stir in the heavy cream and simmer gently for 2 to 3 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with chopped fresh chives before serving.
Notes
- Blend only part of the soup for a rustic texture with small potato chunks.
- Add a splash of broth when reheating if the soup thickens too much.
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg