Description

Indulge in the warmth of this creamy potato soup that captures the essence of comfort food. Each spoonful envelops you in a rich, velvety texture, infused with the aromatic notes of garlic and herbs. Perfect for chilly evenings or gatherings with friends, this easy-to-make recipe brings nostalgia and satisfaction in every bite.

Ingredients

Scale

2 lbs Yukon Gold potatoes, peeled and cubed
1 medium sweet onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or milk for a lighter version)
4 strips cooked bacon bits (optional)
2 tbsp fresh chives, chopped
Salt and pepper to taste

Instructions

Prep your ingredients: Peel and cube Yukon Gold potatoes; finely dice the onion.
Sauté aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add diced onions and sauté until translucent (about 5 minutes).
Add garlic & potatoes: Stir in minced garlic and cook for another minute. Then add the cubed potatoes.
Pour in broth & simmer: Add vegetable broth to cover the potatoes completely. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender.
Blend until smooth: Carefully transfer the soup to a blender or use an immersion blender directly in the pot until silky smooth, leaving some chunks if desired.
Add cream & seasonings: Stir in heavy cream gradually while tasting; adjust salt and pepper as needed.
Serve hot topped with crispy bacon bits and fresh chives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg

Keywords: To customize, swap regular potatoes for sweet potatoes or mix in different herbs like thyme or rosemary. Store leftovers in an airtight container for up to three days; reheat gently on the stove.