Ingredients
Method
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Turn up the heat and bring to a boil.
- Reduce the heat to a simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Turn off the heat. Mash some potatoes with a potato masher for a chunky texture, or use an immersion blender briefly for a smoother soup.
- Stir in the heavy cream and warm gently for a few minutes; do not boil after adding the cream.
- Taste and season with salt and pepper. Ladle into bowls and garnish with chopped green onions or chives.
Nutrition
Notes
You can swap the heavy cream for half-and-half to cut some richness or use a dairy-free creamer if needed. For a lighter version, reduce the cream and add a splash of milk at the end.