2 lbs potatoes, peeled and diced
1 onion, chopped
2 cloves of garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh herbs (like chives or parsley) for garnish
Prep your ingredients: Start by washing, peeling, and dicing your potatoes and chopping your onion and garlic. Having everything ready makes the cooking process smoother.
Sauté the aromatics: In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent (approximately 3-5 minutes). Stir in the garlic and cook for an additional minute until fragrant.
Add the potatoes: Toss in the diced potatoes, mixing well with the onions and garlic. Allow this to sauté for another 3-4 minutes to add depth of flavor.
Pour in the broth: Add the vegetable or chicken broth, ensuring that the potatoes are submerged. Bring it to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
Blend for creaminess: Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer batches to a countertop blender and blend until creamy.
Stir in the cream: Return the blended soup to low heat and stir in the heavy cream. Taste and season with salt and pepper to your liking.
Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped herbs before serving hot. Enjoy with crusty bread for the ultimate comfort meal!
