Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 3 celery stalks, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups diced potatoes or sweet potatoes
- 1 cup cooked shredded chicken or beans
- Salt and pepper to taste
- Fresh herbs for garnish (parsley, thyme)
- Optional toppings like croutons or shredded cheese
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
- Add Garlic and Spices: Stir in minced garlic and cook for another minute. Season with salt and pepper.
- Pour in Broth and Add Potatoes: Add chicken or vegetable broth and diced potatoes. Bring to a boil, then simmer until potatoes are soft, about 15 minutes.
- Blend for Creaminess: Use an immersion blender or transfer to a blender in batches, puree until smooth to achieve a velvety texture.
- Incorporate Cream and Finish: Stir in heavy cream or coconut milk and cooked shredded chicken or beans. Heat through, adjust seasonings, and garnish with fresh herbs. Serve hot.
Notes
- Use full-fat dairy or coconut milk for richer texture.
- Toast spices like cumin or smoked paprika during sautéing for enhanced flavor.
- Make ahead and refrigerate for up to 3 days, then reheat gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg