Potato Soup Recipe

Prepare the Potatoes

Peel and chop the Russet potatoes into small cubes.

Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Cook the Potatoes

Add the chopped potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup and leave some potato pieces intact.

Add Cream and Season

Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for an additional 5 minutes.

Serve

Ladle the soup into bowls and top with shredded cheddar cheese, sliced green onions, and a dollop of sour cream.