Cream of Potato Soup
320kcal
Ingredients
For the Soup Base
- 4 large potatoes use starchy varieties like Russets for a creamy texture
- 1 medium onion adds sweetness and depth to the flavor
- 2 cloves garlic enhances the aroma with a delightful kick
- 4 cups vegetable or chicken broth provides essential nourishment, ensuring a flavorful base
- 1 teaspoon dried thyme introduces an earthy note that complements the potatoes beautifully
- Salt and pepper to taste
For the Creaminess
- 1 cup heavy cream makes the soup luxuriously smooth and rich
- 2 tablespoons butter adds a delicious richness and savory touch
For Garnish
- Chopped chives or green onions optional, brightens the soup
- Grated cheese optional, sprinkle on top for a melty finish
Method
How to Make Cream of Potato Soup
- Melt Butter: In a large pot, melt the butter over medium heat until bubbling.
- Sauté Onions: Add the chopped onion and sauté for about 5 minutes until translucent.
- Combine Ingredients: Stir in the diced potatoes and pour in the vegetable or chicken broth.
- Simmer Potatoes: Reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes are tender.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy.
- Add Cream: Stir in the heavy cream and heat over low until warmed through.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped chives or green onions.
- Enjoy Warm: Serve warm with crusty bread or a side salad.
Nutrition
Serving1bowlCalories320kcalCarbohydrates28gProtein5gFat21gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol70mgSodium600mgPotassium800mgFiber4gSugar2gVitamin A100IUVitamin C15mgCalcium50mgIron2mg
Notes
Be careful not to overcook the garlic, and allow the soup to simmer for at least 15 minutes to develop flavor.