Ingredients
Method
Preparation
- Start by peeling and dicing your potatoes, chopping the onion, and mincing the garlic.
Sautéing
- In a large pot, heat a little oil over medium heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Toss in the minced garlic and sauté for another minute until fragrant.
Cooking the Potatoes
- Add the diced potatoes to the pot along with the vegetable broth. Bring everything to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Blending
- Once the potatoes are cooked through, use an immersion blender or transfer the soup in batches to a blender.
- Blend until smooth but leave some chunks for texture!
Final Touch
- Stir in the heavy cream and season with salt and pepper to taste.
- Let it heat through for a couple more minutes.
Serving
- Ladle the soup into bowls, sprinkle with chopped chives or parsley, and enjoy while it’s hot!
Notes
For storage, allow the soup to cool completely before transferring it to an airtight container. It stays fresh in the fridge for up to 4-5 days and can be frozen for about 3 months. Reheat gently on the stovetop, adding a splash of vegetable broth or water if needed.