Cream of Potato Soup
320kcal
Ingredients
For the Soup Base
- 4 large potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups broth vegetable or chicken
- 2 tablespoons butter for sautéing
- 1 teaspoon thyme dried
- salt and pepper to taste
For Creaminess
- 1 cup heavy cream for a luxurious finish
For Garnishing
- chives or green onions chopped, optional
- grated cheese optional for extra creaminess
Method
Directions
- Melt the butter in a large pot over medium heat.
- Sauté the chopped onion for about 5 minutes until it becomes translucent.
- Add minced garlic and cook for an additional minute.
- Combine diced potatoes with the sautéed onion and garlic, then pour in the broth.
- Add dried thyme, salt, and pepper, then bring to a boil.
- Simmer on low heat for 15–20 minutes until the potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and heat over low without boiling.
- Ladle into bowls and garnish with chives and cheese if desired.
- Serve warm with bread or salad.
Nutrition
Serving1bowlCalories320kcalCarbohydrates34gProtein5gFat18gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol60mgSodium800mgPotassium850mgFiber4gSugar2gVitamin A500IUVitamin C15mgCalcium100mgIron2mg
Notes
Using starchy potatoes like Russets will give the best creamy texture. Adjust seasoning as needed after blending.