Ingredients and Weight: - Russet potatoes, peeled and diced: 2 pounds (907 g) - Onion, chopped: 1 medium (120 g) - Celery, chopped: 1 cup (140 g) - Carrot, chopped: 1 cup (140 g) - Chicken broth: 4 cups (946 ml) - Heavy cream: 1 cup (237 ml) - Butter: 1/4 cup (57 g) - Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 (Moderate)
Preparation Method Steps: 1. In a large pot or Dutch oven over medium heat, melt the butter. 2. Add the onion, celery, and carrot and cook until softened, about 5 minutes. 3. Add the potatoes and stir to coat with the butter. 4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 30 minutes. 5. Transfer half of the soup to a blender and purée until smooth. Return the puréed soup to the pot. 6. Stir in the heavy cream, salt, and pepper. Cook for an additional 5 minutes, or until heated through.
Nutritional Information: Serving size: 1 bowl (about 1 cup) Calories: 260 Fat: 14 g Protein: 6 g Carbohydrates: 30 g
Dish Characteristics: - Creamy and comforting - Packed with vegetables - Mildly seasoned with salt and pepper - Suitable for American taste
User Comments: - "This soup is absolutely delicious! It's so creamy and flavorful." - "I love the combination of vegetables and potatoes." - "It's a perfect comfort food for a cold winter day." - "I added some grated Parmesan cheese on top and it was heavenly." - "It's easy to make and can be customized to your own taste."
Special Precautions and Tips: - If you don't have a blender, you can mash the potatoes with a fork before returning them to the pot. - To make the soup vegan, use vegetable broth and omit the heavy cream. - Serve with a side of crusty bread or a dollop of sour cream.