Potato Garlic Soup Comforting and Nutritious Recipe

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon thyme (dried or fresh)
• to taste salt and pepper
• for garnish chives or parsley

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
2. Stir in the minced garlic and cook for an additional minute, making sure not to burn it.
3. Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are very tender.
4. Once the potatoes are soft, use an immersion blender to puree the soup until it reaches your desired consistency. For a chunkier texture, reserve some potato chunks and stir them back into the blended soup.
5. Stir in the heavy cream and thyme, cooking for another 5 minutes over low heat. Season with salt and pepper to taste.
6. Remove from heat and let it cool slightly before serving.