Cream Of Potato Soup

Warm up with a bowl of creamy comfort: our Cream of Potato Soup is a rich and satisfying treat. With tender potatoes, sautéed onions, and a hint of thyme, this velvety soup is a cozy hug in a bowl – perfect for a chilly day or a pick-me-up any time of the year.

Ready Time

45 mins

Yields

10 servings

Ingredients

4 large potatoes, peeled and diced
2 tablespoons butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup milk or cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the diced potatoes, chicken or vegetable broth, thyme, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.

Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Stir in the milk or cream and continue to heat the soup over low heat until warmed through.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped herbs or chives if desired.

Notes

Use high-quality potatoes that are high in starch, like Russet or Idaho, for a creamier soup. Feel free to customize the broth to your taste – chicken broth adds a richer flavor, while vegetable broth makes the soup vegetarian-friendly.

Don’t over-blend the soup, or it’ll become too thick and glue-like.

Stop the blender when there are still some small chunks of potato remaining. If you’re planning ahead, you can make the soup up to a day in advance and refrigerate or freeze it.

Just reheat it gently over low heat before serving.

For a lighter version, use half-and-half or Greek yogurt instead of heavy cream or milk. The result will still be rich and creamy, but with fewer calories.

This recipe makes a big batch – perfect for a crowd! You can also divide it into smaller portions and freeze for up to 3 months.

Simply thaw overnight in the fridge or reheat from frozen.