Description
A comforting and creamy potato soup perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 large onion, chopped
- 2 (15-ounce) cans peeled whole potatoes, drained
- 1 1/2 cups chicken or vegetable stock
- 1 cup cream or half and half
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Fresh chopped parsley or grated parmesan cheese, optional, for garnish
Instructions
- In a 2-quart pot, warm the oil or butter over medium heat. Add the chopped onions and cook, stirring frequently, until the onions are soft and lightly golden, 5 to 7 minutes.
- Transfer the onions to a food processor or blender. Add the drained potatoes and the stock. Process until smooth, then add the cream, salt, and pepper and process again to combine.
- Return the purée to the soup pot and cook over medium heat until hot throughout, 2 to 3 minutes.
- Season to taste with more salt and pepper as desired. Serve warm, topped with parsley, parmesan, or other garnish of your choice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Make sure to use good quality stock for best flavor.
- This soup can be blended to your desired consistency.
- Try adding different herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg