If you’re looking for a comforting dish to warm you on a chilly day, this potato soup recipe is the answer. With its creamy texture and rich flavor, it’s a favorite for families and friends alike. Whether served as a starter or a main dish, this soup is both satisfying and nourishing. Prepare to enjoy a bowl of warmth that brings smiles to the table!
Ingredients
– 4 large potatoes, peeled and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 teaspoon thyme
– 1 cup shredded cheese (optional)
– Green onions for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 320, Protein: 6g, Carbohydrates: 45g, Fat: 14g, Fiber: 3g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add diced potatoes and sauté for 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and season with salt, pepper, and thyme.
9. Heat through, then remove from heat.
10. Serve hot, garnished with cheese and green onions.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, using chicken broth instead of vegetable broth can enhance the flavor.
Serving and Pairings
This potato soup pairs wonderfully with crusty bread, a fresh green salad, or crispy bacon bits sprinkled on top for extra flavor.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. This soup can also be frozen for up to 3 months.
Cooking Mistakes
- Overcooking the potatoes can make them mushy.
- Not seasoning adequately can lead to bland soup.
- Skipping the sautéing step can reduce flavor depth.
- Using too much cream can overpower the potato flavor.
- Failing to puree properly can result in a chunky texture.
Helpful Tips
- Choose starchy potatoes like Russets for a creamier soup.
- For added depth, incorporate herbs like rosemary or bay leaves.
- Garnish with crispy bacon or croutons for added texture.
- Make it spicy with a pinch of cayenne pepper.
FAQs
Can I make potato soup in advance?
Yes, potato soup can be made in advance. Just store it in the refrigerator and reheat before serving. The flavors may even deepen overnight!
Is potato soup healthy?
Potato soup can be healthy, especially if made with fresh ingredients and low-fat options. Adjusting the cream and butter can make it lighter.
What can I add to potato soup for extra flavor?
You can add ingredients like cheese, bacon, or herbs like chives and parsley for added flavor and texture in your potato soup.
Can I use frozen potatoes for this recipe?
Yes, frozen potatoes can be used; just be sure to thaw and drain them before adding to the soup to avoid excess water.
How long does potato soup last in the fridge?
Potato soup typically lasts about 3 days in the refrigerator when stored properly in an airtight container.
Conclusion
This potato soup recipe is a delightful way to enjoy a comforting meal that is both simple and satisfying. With its creamy texture and rich flavor, it’s sure to become a family favorite. Enjoy warming your soul with this delicious dish!
Potato Soup
Ingredients
- 4 large potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 cup shredded cheese optional
- Green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced potatoes and sauté for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt, pepper, and thyme.
- Heat through, then remove from heat.
- Serve hot, garnished with cheese and green onions.
