Description
This creamy and comforting potato soup is perfect for a cozy meal. Made with tender russet potatoes, sautéed onions and garlic, simmered in vegetable broth, then blended smooth and enriched with heavy cream. It’s easy to make, hearty, and customizable with options like coconut milk for a lighter twist.
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)
Others
- 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 translucent, about 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Cook Potatoes: Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently until the potatoes are tender, approximately 20 minutes.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until smooth. For a chunkier texture, blend less thoroughly, leaving some potato pieces intact.
- Add Cream and Season: Stir in the heavy cream (or coconut milk for a lighter version). Season the soup with salt and pepper to your taste. Heat through gently, then serve warm.
Notes
- To make the soup vegan or dairy-free, substitute heavy cream with coconut milk or any plant-based cream alternative.
- For extra flavor, consider adding herbs such as thyme or chives during cooking or as garnish.
- Use an immersion blender to blend safely and easily; alternatively, carefully transfer soup in batches to a standard blender.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
