Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or chives)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until fragrant.
- Add the diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.
- Use an immersion blender to puree the soup until smooth or leave it slightly chunky if preferred.
- Stir in the coconut milk or heavy cream, season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- This soup is vegan if using coconut milk. Feel free to add bacon bits or cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top, Pureeing
- Cuisine: American
- Diet: Gluten-Free, Vegetarian, Vegan option
Nutrition
- Serving Size: 1 bowl (around 250g)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg