potato soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh chives, for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in vegetable broth and bring to a boil.
5. Add cubed potatoes and reduce heat to a simmer.
6. Cover and cook for 15-20 minutes, or until potatoes are very tender.
7. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
8. Return the soup to the pot. Stir in heavy cream and milk.
9. Season with salt, pepper, and paprika. Heat through.
10. Serve hot, garnished with fresh chives.

Notes

• For a thicker soup, mash some of the potatoes with a fork before blending.
• If using an immersion blender, be careful to avoid splashing.
• To store leftovers, cool completely and refrigerate in an airtight container for up to 3 days.
• For a richer flavor, add 1/2 cup of butter to the soup along with the cream and milk.