Instructions
Peel and chop the potatoes into small cubes. Melt butter in a large pot over medium heat. Add onion and garlic; sauté until fragrant and golden.
Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer 15-20 minutes, or until potatoes are tender.
Use a potato masher or immersion blender to puree the soup until smooth and creamy. Stir in milk and heavy cream; heat through. Season with salt and pepper.
Ladle into bowls and serve hot. Garnish with chives or cheese (optional). Enjoy with crusty bread or a side salad!
Variations
Keto Version: Substitute potatoes with cauliflower florets. Adjust cooking time as needed.
FAQ
Q: Can I make this ahead?
A: Yes! It tastes even better the next day. Store in an airtight container for up to 3 days.
Q: Can I freeze it?
A: Yes, for up to 3 months. Thaw overnight and reheat gently, adding a splash of milk or broth if needed.
Conclusion
This classic potato soup is sure to become a new family favorite. Enjoy the warmth and deliciousness!
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