Description
This creamy and comforting potato soup features tender russet potatoes cooked in a flavorful vegetable broth, blended to smooth perfection, and enriched with heavy cream for a rich texture. It’s a simple, satisfying dish perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
Other
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Prepare and sauté aromatics: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute, allowing the flavors to develop.
- Cook potatoes: Add the diced russet potatoes to the pot along with the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, approximately 20 minutes.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. You may blend completely smooth or leave some potato chunks for added texture.
- Finish and season: Stir in the heavy cream gently to enrich the soup. Season with salt and pepper to taste, then heat through on low heat for a few minutes before serving.
Notes
- For a dairy-free or lighter option, substitute heavy cream with coconut milk.
- Use an immersion blender for easy blending directly in the pot or transfer soup in batches to a blender.
- Add fresh herbs such as chives or parsley for garnish and extra flavor.
- This soup can be refrigerated for up to 3 days or frozen for longer storage.
