Description
This potato soup is creamy, comforting, and perfect for chilly days. With tender potatoes, aromatic vegetables, and a touch of cream, it’s a dish that warms both the body and the soul. Easy to prepare, versatile, and satisfying, it’s a family favorite and perfect for casual dinners or special gatherings.
Ingredients
Scale
- 4 medium Russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, diced (optional)
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter or olive oil
- 2 tablespoons fresh parsley or chives, chopped
- Salt and pepper, to taste
- Optional toppings: shredded cheese, bacon bits, croutons
Instructions
- Heat butter or olive oil in a large pot over medium heat. Sauté onion, celery, and carrots for 5–7 minutes until soft.
- Add garlic and cook for 1–2 minutes.
- Add diced potatoes and broth. Bring to a boil, then simmer for 20–25 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or leave half chunky.
- Stir in heavy cream and season with salt, pepper, and fresh herbs. Simmer gently for 5 minutes.
- Serve hot with optional toppings like bacon, cheese, or croutons.
Notes
- Adjust cream for desired richness.
- Garnish with herbs and toppings to enhance flavor and presentation.
- For a vegan version, substitute cream with coconut milk and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg