Description
This creamy, comforting Potato Soup is a perfect blend of tender russet potatoes, aromatic onions, and garlic simmered in rich vegetable broth. Finished with a splash of heavy cream for a luscious texture, this easy-to-make soup is ideal for a cozy meal and can be customized with coconut milk for a lighter, dairy-free option.
Ingredients
Scale
Vegetables
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids & Seasonings
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- Salt and pepper to taste
Cooking Fat
- Olive oil for sautéing
Instructions
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the finely chopped onion, cooking until translucent and fragrant, about 5 minutes. Then add the minced garlic and sauté for another minute, being careful not to burn it.
- Cook Potatoes: Add the diced russet potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer gently until the potatoes are tender, which should take around 20 minutes.
- Blend the Soup: Using an immersion blender, puree the soup to your desired consistency. You can blend it completely smooth or leave some potato chunks for added texture, depending on your preference.
- Finish and Season: Stir in the heavy cream to add richness and gently heat the soup through. Season with salt and pepper to your taste, then serve warm for a comforting meal.
Notes
- This soup can be made dairy-free by substituting heavy cream with coconut milk.
- For added flavor, consider garnishing with chopped chives or crispy bacon bits.
- To thicken the soup further, simmer a bit longer after blending.
- Russet potatoes are ideal for their creamy texture when cooked, but Yukon Gold potatoes can be used as an alternative.
