Description
A simple and comforting potato soup recipe that’s easy to make.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional garnishes: chopped chives, shredded cheese, bacon bits
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Stir in milk and heavy cream. Heat gently until warmed through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a thicker soup, use fewer potatoes or add a tablespoon of cornstarch mixed with water.
- For a dairy-free version, substitute the milk with unsweetened almond milk or coconut milk, and the heavy cream with full-fat coconut milk or cashew cream.
- Adjust seasoning to your preference.