Easy Creamy Potato Soup
A warm, velvety soup that combines rich potatoes, sautéed onions, and garlic for a comforting meal that's high in protein and perfect for weeknights.
Ingredients
Vegetables
- 4 large Large potatoes Provide bulk and heartiness to the soup.
- 1 medium Onion Adds a sweet and savory base flavor.
- 2 cloves Garlic Enhances the aromatic profile with its distinct taste.
Liquids
- 4 cups Vegetable or chicken broth The cooking liquid that infuses the potatoes with deeper flavor.
- 1 cup Heavy cream Creates that luscious, creamy texture.
Seasoning
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Cooking fats
- 2 tablespoons Olive oil For sautéing the vegetables.
Garnishes
- to taste Chives or parsley For a fresh garnish.
Instructions
Preparation
- Peel and dice the potatoes into uniform chunks.
- Chop the onion into small pieces.
- Minimize the mess by mincing the garlic finely.
- Gather all your ingredients and your favorite large pot.
Cooking
- Heat olive oil in the large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic for 1 minute until fragrant.
- Add the diced potatoes and pour in the broth.
- Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, approximately 15-20 minutes.
- Use an immersion blender or transfer to a blender in batches and blend until smooth.
- Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Heat through without boiling.
Serving
- Ladle the creamy potato soup into bowls.
- Garnish with chopped chives or parsley.
Notes
For a lower calorie version, substitute heavy cream with Greek yogurt. Store leftovers in airtight containers for easy reheating. Freeze for up to 3 months.