Cream of Onion and Potato Soup Recipe

In a large pot, melt the butter over medium heat. Add the diced onions and minced garlic and cook until softened, about 5 minutes.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Heat the soup over low heat until warmed through.

Serve hot, garnished with chopped chives.