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Creamy Potato Soup

A comforting and creamy potato soup that brings warmth and satisfaction to any meal, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium-sized potatoes, peeled and diced
  • 1 medium medium onion, finely chopped
  • 3 cloves cloves of garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or milk for a lighter option)
  • Salt and pepper to taste
Optional Toppings
  • shredded cheese for extra flavor
  • chives for garnish
  • croutons for added crunch

Method
 

Sauté the Vegetables
  1. In a large pot, add a splash of oil and heat over medium.
  2. Add the chopped onions and sauté for 2-3 minutes until they become translucent.
  3. Stir in the minced garlic and sauté for an additional 30 seconds.
Cook the Potatoes
  1. Add the diced potatoes to the pot and pour in the vegetable broth.
  2. Increase the heat to bring the mixture to a gentle boil.
  3. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Blend to Creaminess
  1. Use an immersion blender to puree the soup to your desired consistency.
  2. If you prefer a chunkier texture, blend only half, or go for a completely smooth finish.
Add the Cream
  1. Stir in the heavy cream and season with salt and pepper to taste.
  2. Allow the soup to warm for an additional 5 minutes on low heat while stirring occasionally.
Serve
  1. Ladle the creamy potato soup into bowls and top with your favorite toppings.

Notes

Use pre-diced frozen potatoes to save time. You can substitute heavy cream with half-and-half or oat milk for a lighter version. Always taste your soup before serving to adjust seasoning as needed.