Ingredients
Scale
- 4 medium Russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add onions and garlic; sauté until soft.
- Stir in diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Return to heat; stir in heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh herbs or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg