Benignis Potato Soup
A creamy, hearty, and soul-satisfying potato soup made with simple ingredients like potatoes, cream, and savory seasonings. Perfect for cozy nights, gatherings, or holiday dinners.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Core Ingredients
- 4 large Russet or Yukon Gold potatoes peeled and diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tbsp unsalted butter for sautéing
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or dairy-free alternative
- 1 tsp salt to taste
- ½ tsp black pepper to taste
- ¼ tsp nutmeg optional, for warmth
Optional Toppings
- ½ cup crispy bacon bits
- ½ cup shredded cheddar cheese
- ¼ cup chopped parsley or chives
- ¼ cup croutons
Instructions
- Wash, peel, and dice the potatoes into small, even cubes. Dice the onion and mince the garlic.
- In a large pot, melt butter over medium heat. Add diced onion and minced garlic. Sauté until the onion becomes soft and fragrant, about 5 minutes.
- Add the diced potatoes to the pot, stirring to coat them in the buttery onion mixture. Pour in the broth and bring the mixture to a boil.
- Once the broth boils, reduce the heat and simmer for 20 minutes, or until the potatoes are fork-tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend half the soup.
- Stir in the heavy cream, followed by salt, pepper, and nutmeg. Adjust the seasoning to taste.
- Ladle the soup into bowls and garnish with toppings like crispy bacon bits, shredded cheddar cheese, chopped parsley, or croutons.
Notes
For an extra indulgent meal, pair this soup with crusty bread, garlic rolls, or cornbread.