Ingredients:

  • 4 medium russet potatoes (about 2 lbs / 900 g), peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth or chicken broth
  • 1 cup (240 ml) heavy cream or coconut cream for a dairy-free option
  • 2 tablespoons (30 ml) unsalted butter or olive oil
  • Salt and pepper, to taste
  • Fresh chives or parsley, for garnish (optional)

Instructions:

  1. In a large pot, melt butter or heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  2. Add the diced potatoes to the pot. Pour in the vegetable or chicken broth, ensuring the potatoes are fully submerged.
  3. Bring the mixture to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes.
  4. Use an immersion blender to puree the soup until smooth. For a creamier texture, blend in batches using a countertop blender.
  5. Return the blended soup to low heat and stir in heavy cream or coconut cream. Season with salt and pepper to taste, and warm through.
  6. Ladle the soup into bowls and garnish with fresh chives or parsley, if desired.