A comforting and flavorful dish that delivers both warmth and depth of flavor, embodying the essence of French cuisine.
Ingredients
Scale:
1 tablespoon olive oil
1 large onion, diced
6-8 cloves of garlic, minced
4 cups vegetable broth
2 large potatoes, peeled and diced
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley or chives, chopped, for garnish
Crusty bread, for serving
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Add the minced garlic to the pot, cooking for an additional 2-3 minutes until fragrant.
Stir in the diced potatoes and cook for another 2 minutes.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth.
After blending, return the soup to the pot. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup on low for an additional 5 minutes.
Serve hot, garnished with chopped parsley or chives, and pair with crusty bread.
