Description
A rich and comforting creamy potato soup, perfect for a cold winter evening, topped with golden, crispy additions.
Ingredients
Scale
- 4 cups Yukon Gold potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- Optional toppings: crispy fried onions, grated cheddar cheese, chopped chives
Instructions
- Melt butter in a large pot.
- Sauté onion until softened. Add garlic and cook for 1 minute.
- Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender (about 15-20 minutes).
- Carefully blend the soup with an immersion blender until smooth.
- Stir in heavy cream and milk. Season with salt and pepper. Heat through, but do not boil.
- Serve hot, topped with your favorite golden toppings.
Notes
- For a vegan version, substitute the butter and cream with plant-based alternatives.
- Adjust the thickness of the soup by adding more or less broth.
- You can add other vegetables, such as carrots or celery, to the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 75mg