Ingredients
– 4 large potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream or milk
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons butter
– Fresh chives or parsley, for garnish
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Knife
– Ladle
– Blender or immersion blender (optional)
Step-by-Step Instructions
To start, I peel and dice the potatoes, making sure they’re all about the same size for even cooking. Then, in my trusty large pot, I melt the butter over medium heat and toss in the chopped onion. I can already smell the goodness as the onion starts to caramelize! After a few minutes, I add the garlic, allowing it to sauté for about 30 seconds—just enough to release its delightful aroma. Then, I dump in my diced potatoes and pour in the broth. I bring everything to a simmer and let it cook until the potatoes are fork-tender, which usually takes about 15-20 minutes. (See the next page below to continue steps…)