Ultimate Potato Soup
A cozy bowl of potato soup that combines creamy potatoes, savory herbs, and spices, perfect for comfort on chilly evenings.
Ingredients
Main Ingredients
- 4 medium medium-sized potatoes, peeled and diced Yukon Gold or Russets work beautifully
- 1 medium medium onion, finely chopped For that sweet, savory base
- 2 cloves cloves of garlic, minced Always use fresh for maximum flavor
- 4 cups vegetable or chicken broth Low-sodium if you prefer control over salt
- 1 cup heavy cream or milk Feel free to swap for low-fat options
- 2 tablespoons butter Or olive oil for a healthier touch
- 1 teaspoon thyme Fresh or dried; it really adds depth
- Salt and pepper to taste
Optional Garnish
- Chopped green onions For garnish
- Cooked bacon bits For garnish
- Shredded cheese For garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until they soften.
- Add the diced potatoes to the pot, stirring well to coat them in the buttery goodness. Cook for another 5 minutes.
- Pour in the vegetable or chicken broth, ensuring all the potatoes are submerged. Bring to a gentle boil, then reduce heat, cover, and let simmer for 20 minutes or until the potatoes are tender.
Blending and Finishing
- Using an immersion blender, carefully puree the soup to your desired consistency.
- Stir in the heavy cream or milk. Add the thyme, salt, and pepper, adjusting to taste. Allow everything to warm through for another 5 minutes.
- Scoop the soup into bowls and top with green onions, bacon, or cheese as desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. Reheat gently on the stove, adding broth if needed.