Creamy Potato Soup
1 medium onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
1 cup heavy cream
4 cups chicken broth
Pepper and salt, to taste
2 tbsp butter
Fresh parsley or chives, for garnish
In a large pot, melt the butter over medium heat.
Add the garlic and onions then cook until softened, about 2-3 minutes.
Add the diced potatoes and chicken broth, and bring to a boil.
Decrease the temperature and allow the soup to cook on low heat until the potatoes become soft, roughly taking between 15-20 minutes.
The soup should be taken off the heat and allowed to cool briefly.
Achieve a creamy and uniform soup consistency either by operating an immersion blender or transferring the soup to a standard blender.
Combine the blended soup and heavy cream by pouring the former back into the pot and mixing the latter in.
Heat the soup over low heat until it is warm, being mindful not to boil it
Finally, season to taste with salt and pepper.