Classic Cream of Potato Soup Recipe
A creamy, rich potato soup made with just a few pantry staples—because who needs complexity when you have comfort?
Ingredients
- 4 medium potatoes peeled and diced
- 1 small onion chopped
- 2 tbsp butter
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Sauté the Onions: In a large pot, melt butter over medium heat. Add onions and sauté until softened.
- Cook the Potatoes: Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
- Finish the Soup: Stir in the heavy cream, salt, and pepper. Heat through.
- Serve: Ladle soup into bowls, garnish with parsley if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 6%
- Calcium: 4%
- Vitamin C: 20%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Extra Cream: Add more heavy cream for an even richer texture.
- Cheese: Stir in some shredded cheddar for a cheesy twist.
- Herbs: Top with fresh thyme or rosemary for added flavor depth.
- Make it Vegan: Substitute the cream with coconut milk and use vegetable broth instead of chicken.