Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 2 tablespoons butter
- 1 cup whole milk or heavy cream
Instructions
- Peel and dice the potatoes into small cubes for even cooking.
- In a large pot over medium heat, melt the butter.
- Add the diced onion and sauté until soft, about 3 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the broth and add the diced potatoes.
- Stir in salt, black pepper, and smoked paprika if using.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth, or mash the potatoes with a potato masher for a chunkier texture.
- Stir in the milk or heavy cream and let the soup warm for another 5 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and serve warm.
Notes
- Optional toppings: shredded cheese, crispy bacon, sour cream, or chives.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg