Description
Creamy red potato soup is the ultimate comfort food, perfect for chilly evenings. This velvety, aromatic soup combines tender red potatoes, savory onions, and rich cream for a dish that warms you from the inside out. Ideal as a starter or main course, it’s easy enough for novice cooks to impress friends and family alike. With its vibrant color and cozy flavor, this soup is sure to become a favorite at your dinner table.
Ingredients
Scale
- 4 cups red potatoes (diced)
- 1 medium yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh herbs (like chives or parsley) for garnish
Instructions
- In a large pot over medium heat, melt the butter until bubbly. Add the chopped onion and minced garlic; sauté for 3-4 minutes until translucent.
- Stir in diced red potatoes with salt and pepper, coating them in the buttery mixture.
- Pour in enough vegetable broth to cover the potatoes by about an inch. Bring to a boil, then reduce heat to simmer for 20 minutes until potatoes are tender.
- Use an immersion blender or carefully transfer batches to a blender and blend until smooth.
- Return the blended soup to the pot over low heat and gradually stir in heavy cream. Adjust seasoning if needed.
- Serve hot, garnished with freshly chopped herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For a lighter version, substitute half-and-half for heavy cream. Add cooked bacon for an extra flavor boost. Store leftovers in an airtight container in the fridge for up to four days or freeze for three months.