Description
A comforting and creamy potato soup that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup chopped fresh chives (for garnish)
- Shredded cheddar cheese (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot along with the vegetable broth, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat for an additional 5 minutes, stirring occasionally. Adjust seasoning if necessary.
- Serve the soup hot, garnished with chopped chives and shredded cheddar cheese if desired.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or use a dairy-free cream alternative.
- Add cooked bacon bits or diced ham for extra flavor and protein, or include vegetables like carrots or celery for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg