Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk for a lighter version
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, chopped green onions, crispy bacon bits
Instructions
- Start by peeling and dicing the potatoes into small, even pieces. Chop the onion and mince the garlic.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth or mash some potatoes with a masher for a chunkier texture.
- Stir in heavy cream or milk, season with salt and pepper, heat through without boiling. Serve hot with your favorite toppings.
Notes
- You can substitute coconut milk or almond milk for a dairy-free version.
- Adding chopped cooked spinach or kale can boost nutrition.
- Use a nonstick pot for easier sautéing and cleaning.
- Leftover soup can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian options available
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg