Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced Yukon Gold potatoes, followed by the vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer batches to a blender).
- Gradually stir in the heavy cream and season with salt and pepper as desired.
- Serve hot, garnished with chives or green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg