Classic Potato Soup
A rich and creamy potato soup that wraps you in warmth and nostalgia, perfect for cozy evenings with family and friends.
Ingredients
Main Ingredients
- 4 medium Potatoes, peeled and diced Russet or Yukon Gold work beautifully.
- 1 medium Onion, diced Adds a sweet depth as it cooks down.
- 3 cloves Garlic, minced Essential for delightful aroma.
- 4 cups Vegetable or Chicken Broth Use homemade for extra flavor, or store-bought for convenience.
- 1 cup Heavy Cream For a luxurious finish; substitute with half-and-half for a lighter option.
- 2 tablespoons Butter Enhances overall flavor.
- to taste Salt and Pepper Essential to bring all the flavors together.
- Chives or Green Onions, for garnish Adds a fresh pop of color.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onions and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Cooking
- Add the diced potatoes and broth to the pot. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender and easily mashable.
- Use an immersion blender to puree the soup to your preferred consistency. If you prefer a chunky texture, blend only half.
- Stir in the heavy cream, salt, and pepper. Taste and adjust seasoning, allowing those comforting flavors to develop as the soup simmers gently for an additional 3-5 minutes.
Serving
- Ladle the soup into bowls and garnish with sliced chives or green onions.
- A sprinkle of freshly ground black pepper adds an extra touch.
Notes
For added flavor, experiment with diced carrots or celery, smoked paprika, fresh herbs, or substitute the cream with Greek yogurt or cashew cream. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.