Nala’s Creamy Potato Soup: Simple Elegance in Every Spoonful
Picture this: a velvety bowl of potato soup, garnished with a swirl of cream, freshly chopped chives, and golden croutons. It’s comfort food with a touch of elegance, perfect for a cozy night in or as a starter for your next dinner party.
Ingredients
- 4 medium potatoes (peeled and diced)
- 1 medium onion (finely chopped)
- 2 tbsp butter or olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream (or a plant-based alternative)
- Salt and pepper to taste
- Optional garnishes: freshly chopped chives (croutons, a drizzle of olive oil)
Instructions
How to Make Creamy Potato Soup
- Sauté the Onions: Heat the butter or olive oil in a large pot over medium heat. Add the chopped onions and sauté until softened and fragrant, about 3 minutes.
- Cook the Potatoes: Add the diced potatoes to the pot and stir to coat them in the butter or oil. Season with a pinch of salt and pepper.
- Simmer the Broth: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
- Add the Cream: Stir in the heavy cream and adjust the seasoning with more salt and pepper to taste. Warm the soup gently over low heat, but do not let it boil.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped chives, croutons, and a drizzle of olive oil for an elegant touch.
Notes
Nala’s Tips
- Choose the Right Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture.
- Make It Vegan: Swap the butter for olive oil and the cream for a plant-based alternative like coconut milk or cashew cream.
- Add Layers of Flavor: Sauté a clove of minced garlic with the onions or sprinkle in a pinch of smoked paprika for depth.