At a glance
This creamy autumn soup comes together in about 25 minutes with a quick sauté of garlic and onion followed by a short simmer. The key step is blending it to silky smoothness, though you can skip that if you prefer a chunkier texture—it's equally delicious either way. Top with reserved potatoes, fresh parsley, or crispy bacon for a comforting bowl that tastes a little different each time.
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Onion, garlic and potatoes
Melt the butter in a pot and lightly sauté the chopped onion with the crushed or minced garlic — just a few minutes will do. Add the peeled, chopped potatoes and pour in water or stock.
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Simmer until the potatoes are soft
Season with salt and pepper. Cover and simmer until the potatoes are tender. Set some of the potatoes aside to use as a garnish.
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Blend and serve
Blend with a stick blender until smooth, then stir in the cream and blend once more. Serve hot, with the reserved whole potatoes in the soup. Garnish with parsley.
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