Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can substitute with half-and-half or plant-based cream for lighter version.
- 2 tablespoons butter
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Method
Preparation
- In a large pot, melt the butter over medium heat. Add the onions and garlic, sauté until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 3gSugar: 2g
Notes
For extra flavor, consider adding a bay leaf or some thyme while the soup simmers. If you have leftovers, let the soup cool completely before storing it.
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