Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large potatoes (Russet potatoes preferred for creaminess); 1 medium onion (yellow or white onion, diced); 2 cloves garlic (minced); 4 cups vegetable broth (preferably homemade or low-sodium); 2 tbsp olive oil (for sautéing); to taste salt (adjust at the end); to taste black pepper (preferably freshly ground); optional to taste nutritional yeast or plant-based cream (for extra richness)

Description

A velvety and creamy potato soup, perfect for a cozy meal.

Ingredients

Scale

4 large potatoes (Russet potatoes preferred for creaminess)
1 medium onion (yellow or white onion, diced)
2 cloves garlic (minced)
4 cups vegetable broth (preferably homemade or low-sodium)
2 tbsp olive oil (for sautéing)
to taste salt (adjust at the end)
to taste black pepper (preferably freshly ground)
optional to taste nutritional yeast or plant-based cream (for extra richness)

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Instructions

Peel the potatoes and cut them into 2 cm cubes. Rinse them under cold water and set aside.
Heat the olive oil in a large pot over medium heat until it shimmers and starts to ripple, about 1 minute.
Add the diced onion to the pot and sauté until it becomes translucent and fragrant, about 5 minutes. Stir occasionally and listen for a gentle sizzling sound.
Stir in the minced garlic and cook for another minute until it releases a rich aroma, being careful not to burn it.
Add the cubed potatoes to the pot, stirring to coat them with the aromatic base. Pour in the vegetable broth, ensuring the potatoes are fully submerged.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer gently for 15-20 minutes, or until the potatoes are fork-tender and soft.
Check the doneness by piercing a potato with a fork; it should slide in easily. Remove the pot from heat.
Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer it to a blender in batches, blending until creamy.
Return the blended soup to a gentle simmer. Stir in salt, freshly ground black pepper, and optional nutritional yeast or plant-based cream for added richness. Taste and adjust the seasoning as needed.
Let the soup sit off the heat for 5 minutes to allow flavors to meld. Serve hot, garnished with herbs or a drizzle of olive oil if desired.

Notes

This soup can be garnished with herbs such as parsley or chives.
For a spicier kick, add some red pepper flakes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 2g
Sodium: 800mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg