Creamy Potato Soup
Method
Prepare the base: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 3 minutes until softened and translucent.
Cook the potatoes: Add the diced potatoes to the pot and stir to coat with the butter. Cook for another 2 minutes to enhance their flavor.
Simmer the soup: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Adjust the texture by adding more broth if needed.
Add the cream: Stir in the heavy cream and season with salt and pepper to taste. Warm the soup over low heat for 2-3 minutes without boiling.
Serve: Ladle into bowls and garnish with fresh herbs like chives or parsley. Serve warm.
Nutrition Facts
Per serving
