Description
A cozy, comforting creamy potato soup made with tender potatoes, rich cream, and simple herbs, creating a naturally velvety and satisfying bowl perfect for any season.
Ingredients
4 medium-sized potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth (halal)
1 1/2 cups heavy cream or half-and-half
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp dried thyme or 1 tbsp fresh thyme
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 cup shredded cheddar cheese (optional, for garnish)
1/4 cup chopped green onions (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil and butter together in a large pot over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add diced potatoes and stir to coat them in the butter mixture.
- Pour in broth, ensuring potatoes are fully covered, and bring to a boil.
- Reduce heat and simmer until potatoes are fork-tender, about 20 minutes.
- Stir in thyme, salt, and black pepper.
- Mash some of the potatoes directly in the pot, leaving some chunks for texture.
- Add heavy cream and simmer gently until heated through.
- Taste and adjust seasoning as needed.
- Serve hot with desired garnishes.
Notes
Russet or Yukon Gold potatoes provide the creamiest texture.
Mash more potatoes for a thicker soup.
Add broth or cream when reheating if soup thickens.
Blend fully for an ultra-smooth version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 85mg
