Description
A warm and comforting potato soup that’s simple to make and perfect for chilly evenings.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: chives, cheese, bacon bits
Instructions
- Sautéing the onions: In a large pot, melt butter over medium heat. Add the chopped onions and sauté until they’re translucent.
- Boiling the potatoes: Add the diced potatoes and broth to the pot. Bring it to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Blending to perfection: Use an immersion blender to puree the soup until smooth or blend half of it for a chunkier texture.
- Creamy finish: Stir in the heavy cream (or milk) and season generously with salt and pepper.
- Serving hot: Serve hot, garnished with your choice of toppings.
Notes
For a vegan version, use vegetable broth and coconut cream instead of heavy cream. Store leftovers in airtight containers for up to 4 days in the fridge or 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg