Cream of Potato Soup
This creamy potato soup is rich, comforting, and deeply satisfying, with buttery onions and garlic forming a savory base. Finished with heavy cream and fresh herbs, it’s a cozy main dish that feels elegant yet simple enough for a weeknight meal.
Follow the steps below to cook the desired recipe
1. Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
3. Add the potatoes, broth, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and simmer until the potatoes are very tender, about 20 minutes.
4. For a smooth soup, use an immersion blender to puree the soup directly in the pot until velvety. For a more rustic texture, blend only part of the soup or mash some of the potatoes with a spoon.
5. Return the pot to low heat if needed and stir in the heavy cream. Do not let the soup boil after adding the cream.
6. Taste and adjust with more salt and pepper as needed for balance and depth.
7. Simmer gently for 2 to 3 more minutes until the soup is hot and lightly thickened.
8. Ladle into bowls and garnish with chopped chives or parsley before serving warm.
900g potatoes, peeled and diced
1 medium onion, finely diced
3 cloves garlic, minced
3 tablespoons butter
1.2 liters vegetable broth or chicken broth
240ml heavy cream
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped chives or parsley, for garnish
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