Creamy Potato Soup
This creamy potato soup is a deliciously rich dish that satisfies cravings and can be made in under an hour, making it perfect for busy days or dinner parties.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup cream (heavy or half-and-half) Use according to preference
- Salt and pepper to taste
Optional Toppings
- crispy bacon
- grated cheese
- chopped chives
- sour cream
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Toss in the minced garlic and sauté for another minute until fragrant.
Cooking
- Add the cubed potatoes to the pot along with the broth. Bring it to a boil, then cover and reduce the heat to a simmer.
- Let the potatoes cook for about 20 minutes or until they are tender.
- Once the potatoes are soft, use an immersion blender to puree the soup until it reaches your desired creamy consistency.
- Stir in the cream and season with salt and pepper to taste.
- Let everything simmer for another 5 minutes.
Serving
- Ladle the soup into bowls and garnish with your favorite toppings.
Notes
If you're lucky enough to have leftovers, store your creamy potato soup in an airtight container in the fridge for up to three days. It may thicken, but a splash of broth or cream during reheating will bring it back to life. Feel free to sneak in some vegetables for picky eaters.