Description
A comforting and creamy potato and veggie soup perfect for chilly evenings, inspired by family traditions.
Ingredients
Scale
- 4 large potatoes (Russet or Yukon Gold), diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 cup heavy whipping cream
- Fresh herbs (thyme, parsley, or chives) to taste
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a large pot over medium heat and add a splash of olive oil. Sauté diced onions and minced garlic until fragrant and golden (about 4-5 minutes).
- Toss in your carrots and celery, cooking until they soften (around 5 minutes).
- Add diced potatoes and your choice of broth, bringing the mixture to a gentle simmer. Cover and let it cook for about 20 minutes or until the potatoes are fork-tender.
- Remove from heat, and using an immersion blender, blend the soup until creamy. If you prefer some texture, feel free to blend only half.
- Return to low heat, stir in cream, and season with salt and pepper. Add fresh herbs to taste. Serve warm with your favorite crusty bread.
Notes
For a lighter version, substitute cream with coconut milk or almond milk. Adjust vegetables based on your preference or availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: soup, creamy, potatoes, comfort food, vegetarian