Ingredients and Weight:
- Russet potatoes, 2 lbs (peeled and cubed)
- Yellow onions, 1 lb (chopped)
- Celery, 1 lb (chopped)
- Butter, ½ cup
- Chicken broth, 4 cups
- Heavy cream, 1 cup
- Milk, 1 cup
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, chopped parsley
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, melt the butter.
- Add the onions and celery and cook until softened, about 5 minutes.
- Add the potatoes and stir to coat in the melted butter.
- Pour in the chicken broth, cover, and bring to a boil.
- Reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
- Remove from heat and carefully puree the soup using an immersion blender or regular blender in batches.
- Return the soup to the pot over medium heat and stir in the heavy cream and milk.
- Season with salt and black pepper to taste.
- Let simmer for 5 more minutes to thicken slightly.
Nutritional Information:
Per serving:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g
Dish Characteristics:
- Creamy and velvety texture
- Rich and flavorful with a hint of sweetness from the onions
- Comforting and satisfying
- Perfect for a cold winter night
User Comments:
- "This soup is absolutely divine! It's so smooth and creamy, and the flavors are perfect."
- "I love the addition of the heavy cream and milk, it makes it so rich and decadent."
- "I topped mine with cheddar cheese and parsley, and it was heavenly!"
Special Precautions and Tips:
- Be careful not to overcook the potatoes, as they will become mushy and the soup will be less flavorful.
- For a thicker soup, use less milk or heavy cream.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches, being careful not to overfill the blender.
