Creamy Potato Soup


  • 4 cups peeled and diced potatoes
  • 2 cups diced onions
  • 1 cup diced celery
  • 4 cloves of garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups heavy cream
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, chopped chives, croutons


  1. In a large pot or Dutch oven, sauté the onions, celery, and garlic in a small amount of butter or oil until softened.
  2. Add the potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  3. Use an immersion blender or transfer the soup to a blender to puree the mixture until smooth.
  4. Stir in the cream and season with salt and pepper to taste.
  5. Heat the soup through and serve with desired toppings.

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