Ingredients
Scale
- 4 large potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Chopped chives or green onions (optional, for garnish)
- Grated cheese (optional, for serving)
Instructions
Step 1: Sauté the Vegetables
- Melt Butter: In a large pot, melt the butter over medium heat.
- Cook Onions and Garlic: Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
Step 2: Cook the Potatoes
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable or chicken broth. Add the dried thyme, salt, and pepper. Bring to a boil.
- Simmer: Reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes are tender.
Step 3: Blend the Soup
- Blend Until Smooth: Use an immersion blender to blend the soup until smooth and creamy, or carefully blend in batches using a countertop blender.
- Stir in Cream: Return the soup to the pot if needed and stir in the heavy cream. Heat over low until warmed through. Adjust seasoning if necessary.
Step 4: Serve
- Garnish: Ladle the soup into bowls and garnish with chopped chives or green onions. Add grated cheese if desired.
- Enjoy: Serve warm with crusty bread or a side salad.
- Prep Time: 15
- Cook Time: 35