Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the mixture in batches to a regular blender.
- Return the pureed soup to the pot, fold in the heavy cream, and season with salt and pepper. Heat gently until warmed through.
- Ladle into bowls and garnish with chopped chives or parsley before serving.
Notes
For added depth of flavor, consider roasting the garlic before adding it to the pot. Customize with your favorite vegetables or use coconut milk for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg