Description
Indulge in the ultimate comfort food with our velvety cream of potato soup recipe. Learn how to make this hearty and delicious dish today!
Ingredients
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken broth (960 milliliters)
- 4 large russet potatoes, peeled and diced
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1.25 grams)
- 1 cup (240 ml) coconut cream (240 milliliters)
- 2 tablespoons (30 ml) chopped fresh chives for garnish
Instructions
- Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
- Add 1 medium chopped onion and sauté until translucent, about 5 minutes.
- Stir in 2 cloves of minced garlic and cook for another 1 minute.
- Pour in 4 cups of chicken broth, stirring to combine.
- Add 4 large peeled and diced russet potatoes to the pot.
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil, then reduce heat to simmer.
- Cover the pot and cook until potatoes are tender, about 20-25 minutes.
- Remove the pot from heat and let it cool slightly.
- Use an immersion blender to puree the soup until smooth and velvety.
- Stir in 1 cup of heavy cream until well combined.
- Heat the soup gently over low heat until warm, stirring occasionally.
- Ladle the soup into bowls and garnish with 2 tablespoons of chopped fresh chives.
- Serve immediately.
Notes
- For a lighter option, use low-fat milk or Greek yogurt instead of coconut cream for a creamy texture.
- Add a hint of spice by sprinkling cayenne pepper or paprika before serving.
- Enhance the flavor by roasting diced potatoes in the oven for a caramelized taste.