Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 cup sweet onions, finely chopped
- 4 cloves garlic, crushed
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp fresh thyme or parsley, plus extra for garnish
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
- Prep your ingredients by peeling and dicing the Yukon Gold potatoes. Finely chop the onions and crush the garlic cloves.
- In a large pot over medium heat, melt butter until bubbly. Add onions and garlic; sauté for about 5 minutes until translucent.
- Add diced potatoes and broth until submerged. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until tender.
- Blend the soup smoothly using an immersion blender or countertop blender.
- Stir in heavy cream and adjust salt and pepper to taste.
- Ladle into bowls, garnish with fresh herbs, and enjoy with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg