Description
This creamy potato soup is a comforting and hearty dish perfect for any season. Made from simple ingredients like russet potatoes, onion, garlic, and vegetable broth, it’s blended to a smooth consistency and enriched with heavy cream for a luscious texture. Easy to prepare and customizable with dairy or coconut milk, this soup serves as a perfect main course or appetizer to warm up your day.
Ingredients
Scale
Vegetables
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
Seasonings and Oils
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Potatoes: Add the diced russet potatoes to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, approximately 20 minutes.
- Blend Soup: Use an immersion blender to puree the soup until smooth, or leave some chunks if you prefer a bit of texture. Blend carefully to achieve your desired consistency.
- Finish and Season: Stir in the heavy cream (or coconut milk for a lighter alternative). Season the soup with salt and pepper according to your taste, then heat through gently before serving.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk.
- Russet potatoes are preferred for their creamy texture when cooked.
- Be careful not to overblend if you prefer a chunkier soup.
- Adjust thickness by adding more broth or cream as desired.
- Can be garnished with fresh herbs like chives or parsley for added flavor and presentation.
