Pureed potato soup in 35 minutes

To prepare the potato soup recipe, first peel the potatoes, carrots and onion and cut them into medium-sized pieces. At this point it is important to mention that the size of the pieces affects the cooking time. Large pieces require a longer cooking time.

In a large pot, add the butter and saute the onion and garlic pieces until translucent. During the cooking process, I am often asked what heat it should be. Here I recommend sauteing the onions and garlic over medium heat.

Now add the potato and carrot pieces and sauté for a few minutes. I have found that this gives the dish a deeper flavor.

Add the vegetable broth and simmer the soup for about 20 minutes until the vegetables are soft.

After the vegetables are soft, you can puree the soup with a hand blender or in a food processor until smooth. Remember not to set the machine on full power or the soup will be too thin. I recommend starting slowly and gradually increasing the speed.

Finally, stir in the cream and season with salt and pepper. Adding the cream at the end provides an extra creamy consistency and flavor note.

Serve the potato soup hot and garnish with parsley and croutons (optional). Add a little extra cream on the surface of the soup.