Potato cream soup

Potato cream soup is a comforting and creamy dish that's perfect for cooler weather. Here’s a recipe for Classic Potato Cream Soup:

Ingredients:

• 4 large potatoes (about 2 lbs/900 g), peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• 1/2 cup milk
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley or chives, for garnish (optional)
• Shredded cheese, crumbled bacon, or sour cream for topping (optional)

Instructions:

1. Cook the Vegetables:

   • In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute until fragrant.
   • Add the diced potatoes and cook for 5 minutes, stirring occasionally.

2. Simmer the Soup:

   • Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil.
   • Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

3. Blend the Soup:

   • Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Return the blended soup to the pot.
   • Stir in the heavy cream and milk. Heat the soup over low heat until warmed through. Adjust seasoning with salt and pepper to taste.

4. Serve:

   • Ladle the soup into bowls and garnish with fresh parsley or chives if desired. You can also add shredded cheese, crumbled bacon, or a dollop of sour cream for extra flavor.

Enjoy your creamy, comforting potato soup!