Description
This creamy, comforting potato soup is the perfect meal for cold days. It’s quick and easy to make, using simple ingredients for a deliciously hearty dish.
Ingredients
Scale
- 4 large potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free version)
- 2 tablespoons butter (or olive oil)
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs (chives or parsley for garnish)
Instructions
- Prepare the Vegetables:
In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-5 minutes). - Cook the Potatoes:
Add the diced potatoes to the pot, then pour in the vegetable broth. Bring to a boil, reduce the heat, and simmer for 15-20 minutes or until the potatoes are tender. - Blend the Soup:
Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender. For a chunkier texture, blend just half of the soup. - Add Cream and Season:
Stir in the heavy cream (or coconut cream), then season with salt and pepper. Simmer for an additional 5 minutes to blend the flavors. - Serve and Garnish:
Ladle the soup into bowls, top with shredded cheese (if using), and garnish with fresh herbs.
Notes
- For a vegan version, use coconut cream and plant-based butter.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup gently on the stove and add a little extra broth if it’s too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 270
- Sodium: 750mg
- Fat: 12g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g