Description
A rich and comforting soup made with baby potatoes, perfect for spring.
Ingredients
Scale
- 1 lb baby potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced baby potatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream, salt, and pepper.
- Blend the soup until smooth, return to heat.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust seasoning to taste.
- Use low-fat cream for a lighter version.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Creamy Baby Potatoes Spring Comfort Soup