Easy Creamy Potato Soup Simple and Flavorful Recipe

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• to taste salt and pepper
• for garnish fresh chives or parsley

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
3. Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring everything to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Once the potatoes are cooked, use an immersion blender to carefully blend the soup until smooth and creamy. (Alternatively, you can transfer the soup in batches to a regular blender, but be cautious of the heat.)
5. Lower the heat and stir in the heavy cream (or coconut cream). Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives or parsley for a pop of color.