Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives and sour cream for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and cook until translucent.
- Add garlic and cook for 1 minute.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in broth, bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chives and a dollop of sour cream.
Notes
- You can substitute heavy cream with milk for a lighter version.
- Add cooked bacon bits for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg