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 shredded cheese for garnish
Instructions
- In a large pot, melt the butter over medium heat. Sauté onion and garlic until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chives and cheese.
Notes
- Using fresh thyme or rosemary can add extra flavor.
- For a vegan version, substitute cream with coconut milk and use vegan butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 60 mg