Creamy Garlic Parmesan Potato Soup

Ingredients

• 450 g Yukon Gold potatoes (diced)
• 3 cloves Garlic (minced)
• 480 ml Chicken or vegetable broth
• 60 g Parmesan cheese (finely grated)
• 1 tbsp Unsalted butter
• 60 ml Heavy cream(optional)
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the potatoes and mince the garlic; grate the parmesan.

2. 2

   Cook (20 minutes): In a pot, melt the butter over medium heat. Add the diced potatoes and cook for 2 minutes, stirring, then add the broth and bring to a gentle boil. Cook for 15–18 minutes, until the potatoes are very tender.

3. 3

   Finish: Reduce heat to low. Mash the potatoes slightly with a spoon or potato masher (leave some chunks). Stir in the garlic and cook for 1 minute, then stir in the parmesan (and cream if using) until smooth and creamy.

4. 4

   Season and serve: Taste and adjust with salt and black pepper, then serve hot.