Description
This creamy potato soup is a warm hug in a bowl, blending velvety potatoes and aromatic herbs for a comforting meal everyone will love.
Ingredients
Scale
- 3 medium Russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup fresh spinach or kale, roughly chopped
- Salt and pepper to taste
- Optional: Fresh herbs like thyme or parsley for garnish
Instructions
- In a large pot over medium heat, add the diced potatoes and cover with chicken broth. Bring to a boil, then reduce heat to simmer for about 15-20 minutes until the potatoes are tender.
- While the potatoes cook, heat a separate skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
- Once the potatoes are tender, stir in the sautéed onion and garlic mixture along with the heavy cream. Let it simmer on low for an additional 5-10 minutes.
- Add the fresh spinach or kale just before serving, allowing it to wilt without losing color. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
Keywords: For added flavor, consider adding smoked paprika or chili flakes during cooking. Leftover soup can be stored in an airtight container in the refrigerator for up to three days.