Ingredients and Weight:
- Potatoes, Russet or Yukon Gold: 2 pounds (908 grams)
- Onion, yellow or white: 1 medium (120 grams)
- Garlic, minced: 4 cloves (6 grams)
- Vegetable broth: 4 cups (946 milliliters)
- Heavy cream: 1 cup (237 milliliters)
- Sour cream: 1 cup (227 grams)
- Butter: 1/2 cup (113 grams)
- All-purpose flour: 1/4 cup (31 grams)
- Salt and black pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Peel and dice the potatoes into 1-inch cubes.
- Chop the onion and mince the garlic.
- Melt the butter in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the potatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are fork-tender, about 20-25 minutes.
- While the potatoes are cooking, whisk together the heavy cream, sour cream, flour, salt, and pepper.
- Remove the pot from the heat and gradually whisk in the cream mixture until smooth.
- Return to heat and cook, stirring constantly, until the soup has thickened slightly, about 5 minutes.
- Season with additional salt and pepper to taste.
Nutritional Information:
Per Serving (1 cup):
- Calories: 320
- Protein: 9 grams
- Fat: 17 grams
- Saturated Fat: 10 grams
- Cholesterol: 50 milligrams
- Sodium: 640 milligrams
- Carbohydrates: 35 grams
- Fiber: 4 grams
Dish Characteristics:
- Creamy and velvety
- Rich and flavorful
- Comforting and satisfying
- Perfect for a cold day or as an appetizer
User Comments:
- "This soup is so delicious and easy to make. It's the perfect comfort food for a cold night." - Emily S.
- "I love the combination of the sour cream and potatoes. It's so creamy and satisfying." - John M.
- "This is my favorite potato soup recipe. It's always a hit at parties." - Sarah B.
- "I've made this soup several times and it always turns out perfect. It's a great way to use up leftover potatoes." - David P.
- "This soup is a must-try. It's flavorful, creamy, and easy to make. I highly recommend it." - Maria C.
Special Precautions and Tips:
- Use russet or Yukon Gold potatoes for a creamy texture.
- For a thicker soup, add an additional 1/4 cup of flour.
- Be careful not to overcook the potatoes, or they will become mushy.
- Serve the soup hot, topped with your favorite toppings, such as shredded cheese, bacon bits, or chopped chives.
