Cream of Potato and Cream Soup

Large pot; Immersion blender; Blender/Food Processor (optional)

10 minutes

35 minutes

American

Potato, Cream, Soup, Comforting

Main Course

Sautéing/Simmering

Vegetarian/Gluten Free

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2 potatoes (peeled and diced)

1 onion (diced)

2 cloves garlic (minced)

2 tablespoons butter

2 cups vegetable broth or chicken broth

1 cup heavy cream or half & half

Salt & pepper to taste

In a large pot over medium heat, melt the butter. Add the diced onion and garlic and sauté until softened, about 5 minutes.

Add the diced potatoes to the pot and stir to combine. Cook for another 5 minutes.

Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes or until potatoes are tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender or food processor in batches and blend until smooth before returning it to the pot.

Stir in the cream or half & half until combined then season with salt & pepper to taste. Simmer for another 5 minutes before serving hot with your favorite toppings such as croutons or bacon bits!

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 8g

This Cream of Potato and Cream Soup is a delicious, creamy, comforting soup that is perfect for a cold winter night! It’s easy to make with just a few simple ingredients like potatoes, onion, garlic, butter, vegetable broth or chicken broth, cream or half & half, salt & pepper! In just 30 minutes you can have this delicious soup ready for dinner!

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The root beer float, which is made by combining root beer and vanilla ice cream, is a classic American dessert.