Creamy Potato Soup
A heartwarming bowl of creamy potato soup, perfect for chilly nights, blending buttery potatoes with fresh herbs and a splash of cream.
Ingredients
For the Soup Base
- 4 large potatoes (Russet or Yukon Gold) Creamy texture when cooked.
- 1 medium onion For a sweet, aromatic base.
- 2 cloves garlic (fresh) Adds depth and warmth.
- 4 cups vegetable or chicken broth Use low sodium for a healthier option.
For Creaminess
- 1 cup heavy cream The secret to richness; substitute with half-and-half for a lighter version.
For Sautéing
- 2 tbsp olive oil or butter Use butter for a richer flavor.
Seasoning
- to taste salt and pepper Essential for seasoning.
- to taste fresh herbs (like thyme or parsley) Brighten up the soup at the end!
Instructions
Preparation
- Peel and dice the potatoes into roughly equal-sized cubes. Chop the onion and mince the garlic.
Cooking
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until they turn translucent. Then, add the garlic, cooking for another minute.
- Stir in the diced potatoes, coating them in the fragrant oil. Let them cook for about 2-3 minutes.
- Add the vegetable or chicken broth, submerging the potatoes. Bring to a boil, then reduce the heat to low and simmer for 15 minutes or until the potatoes are tender.
- Remove from heat. Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend just half.
- Return to low heat and stir in the heavy cream. Taste and adjust seasoning with salt and pepper.
- Fold in the chosen fresh herbs before serving.
Notes
Consider using Greek yogurt in place of heavy cream for a lighter twist. Add diced carrots or celery for extra veggies, or spices like paprika or cayenne for a bit of a kick.