Description
A comforting dish that beautifully showcases the rich flavors and textures of hearty potatoes with the essential tastes of onion, garlic, and cream.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Add the diced potatoes and pour in the broth. Stir well to combine and bring to a boil.
- Reduce the heat and allow the soup to simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 2-3 minutes before serving hot, garnished with cilantro.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg