Description
A heartwarming soup made with potatoes, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
Scale
- 4 large Yukon Gold or Russet potatoes, peeled and chopped
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons fresh thyme or rosemary (or dried herbs)
- 2 tablespoons butter
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Peel and chop the potatoes into even chunks.
- In a large Dutch oven, melt the butter over medium heat and add the diced onions. Cook until translucent, about 5 minutes.
- Add the minced garlic and stir for another minute.
- Add the potato chunks and sauté for a couple of minutes.
- Pour in the broth, ensuring the potatoes are submerged. Bring to a gentle boil, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender, reserving some potato pieces if a chunkier texture is desired.
- Stir in the heavy cream and season with salt and pepper. Allow to simmer for an additional 5 minutes.
- Serve warm, garnished with fresh herbs or crispy bacon bits.
Notes
For a lighter option, substitute heavy cream with coconut milk. This soup can be frozen for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: soup, comforting, vegetarian, creamy, potato