Cream of Potato Soup
350kcal
Ingredients
For the Soup Base
- 4 large potatoes use starchy varieties like Russets for a creamy texture
- 1 medium onion adds sweetness and depth to the flavor
- 2 cloves garlic enhances the aroma with a delightful kick
- 4 cups vegetable or chicken broth provides essential nourishment
- 1 teaspoon dried thyme introduces an earthy note
- salt to taste
- pepper to taste
For the Creaminess
- 1 cup heavy cream makes the soup luxuriously smooth and rich
- 2 tablespoons butter adds a delicious richness
For Garnish
- chopped chives or green onions optional
- grated cheese optional
Method
How to Make Cream of Potato Soup
- In a large pot, melt the butter over medium heat until bubbling.
- Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and cook for 1 minute until fragrant.
- Stir in the diced potatoes and pour in the vegetable or chicken broth. Sprinkle in the dried thyme, salt, and pepper, then bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth and creamy.
- Return the soup to the pot if needed and stir in the heavy cream. Heat over low until warmed through.
- Ladle the soup into bowls and garnish with chopped chives or green onions.
- Serve warm with crusty bread or a side salad.
Nutrition
Serving1bowlCalories350kcalCarbohydrates30gProtein6gFat24gSaturated Fat14gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol80mgSodium600mgPotassium800mgFiber3gSugar2gVitamin A500IUVitamin C30mgCalcium150mgIron2mg