Creamy potato soup

Ingredients

• Main Vegetables:
  • Potatoes: Peeled and cut into cubes.
  • Onions: Chopped for the flavor base.
  • Garlic: 1 or 2 cloves, chopped.
• Liquids:
  • Vegetable or Chicken Broth: (Or water with stock cube) to cook the vegetables.
  • Liquid Cream or Thick Cream: To give that characteristic “velvety” texture.
• Aromatics and Seasoning:
  • Butter: To brown vegetables.
  • Salt and Black Pepper: According to your taste.
  • Nutmeg: A small pinch (optional, but goes perfectly with the potato).
  • Fresh chives or parsley: For the garnish.

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Preparation Steps

1. Brown the base: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, then sauté until soft and translucent (do not let them brown).
2. Cook the potatoes: Add the potato cubes to the pot and stir for a minute. Pour in the broth (or water) until the potatoes are completely submerged.
3. Simmer: Bring to a boil, then reduce the heat and simmer for about 20 to 25 minutes, or until the potatoes are very tender when pierced with a fork.
4. Mix: Once cooked, use a hand blender (or regular blender) to puree the mixture until perfectly smooth and creamy.
5. Finish with the cream: Return the pot to low heat. Add the liquid cream and season with salt, pepper and nutmeg. Let heat gently for 1 to 2 minutes (do not boil).
6. Service: Pour into bowls and garnish with fresh herbs or even a few croutons for crunch.