4 large potatoes, peeled and cubed
1 onion, diced
4 cups vegetable or chicken stock
1 cup heavy cream
Salt and pepper, to taste
Chopped chives or parsley, for garnish
Heat a large pot over medium heat. Add a tablespoon of butter or olive oil.
Add the diced onions to the pot and sauté for about 5 minutes, or until translucent.
Stir in the cubed potatoes, and cook for another 5 minutes, stirring occasionally.
Pour in the stock, ensuring that the potatoes are fully submerged. Bring the mixture to a simmer.
Cover the pot and let it cook for about 20 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency. For a creamier texture, blend until smooth.
Return the soup to medium heat and stir in the heavy cream. Season with salt and pepper to taste.
Allow it to simmer for an additional 5 minutes, then remove from heat.
Serve hot, garnished with fresh chives or parsley.