Rustic Creamy Potato Soup

$To make this soup, gather these key ingredients: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium yellow onion, finely chopped - 3 garlic cloves, minced - 4 cups low-sodium vegetable broth - 1 cup heavy cream (substitute with coconut cream for a dairy-free version) - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - Fresh chives or parsley, finely chopped, for garnish You can easily modify this soup to fit your needs: - For a vegan option, use coconut cream instead of heavy cream. - Swap the vegetable broth for homemade broth if you prefer. - If you don't have russet potatoes, Yukon Golds work well too. - Add more garlic for extra flavor, or use shallots instead of onion. Having the right tools makes cooking easier: - A large, heavy-bottomed pot for even cooking. - An immersion blender for smooth soup blending. - A cutting board and sharp knife for chopping. - Measuring cups and spoons for precise amounts. - Ladles for serving the soup. {{ingredient_image_2}} First, gather all your ingredients. You need russet potatoes, onion, garlic, and broth. Start by peeling the potatoes. Dice them into 1-inch cubes for even cooking. Next, chop the onion finely. Mince the garlic cloves. This prep helps the flavors blend well in the soup. In a large pot, heat extra-virgin olive oil over medium heat. When it’s warm, add the chopped onion. Sauté for about 5 minutes. You want the onion to be soft and slightly golden. Then, stir in the minced garlic and dried thyme. Cook for one more minute. This step releases a great aroma. Next, add the diced potatoes and pour in the vegetable broth. Turn the heat up to bring it to a gentle boil. Once it boils, reduce the heat to low. Let it simmer uncovered for 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender. After the potatoes are tender, it’s time to blend. If you have an immersion blender, use it directly in the pot. Blend until the soup is smooth and creamy. If you don’t have one, carefully transfer the soup to a standard blender. Blend in batches, letting steam escape to avoid splatter. Return the blended soup to low heat. Stir in the heavy cream or coconut cream. Heat it through, but don’t let it boil. Now it’s time to season! Add salt and freshly cracked black pepper to taste. To serve, ladle the soup into bowls. Garnish with chopped chives or parsley. This adds color and flavor. Enjoy your warm, rustic creamy potato soup! To boost the creaminess of your soup, consider adding more heavy cream. You can also use sour cream or cream cheese for a rich texture. If you want a dairy-free option, use coconut cream. Blend the soup longer for a smoother consistency. Always taste and adjust the cream to your liking. Sometimes the soup can turn out too thick. If this happens, add a splash of vegetable broth to thin it out. If it tastes bland, season with more salt and pepper. If your potatoes are not soft enough, let them simmer longer. Use a fork to check if they’re tender. For a beautiful presentation, ladle the soup into bowls and add a swirl of cream on top. Scatter fresh chives or parsley for a pop of color. You can also place a whole chive in the center for an elegant touch. Serve with crusty bread for a lovely meal. Pro Tips Use Fresh Herbs: Incorporating fresh thyme or parsley at the end of cooking will enhance the flavor profile of your soup and add a vibrant color contrast. Texture Variation: For added texture, reserve some diced potatoes before blending and stir them back into the soup after pureeing. Optimal Creaminess: For the smoothest texture, make sure to blend the soup until completely silky, and avoid overcooking the potatoes to prevent them from becoming too mushy. Garnish Smartly: Instead of just chives or parsley, try adding crispy bacon bits or a sprinkle of smoked paprika for an extra layer of flavor and visual appeal. {{image_4}} You can easily make this soup dairy-free. Instead of heavy cream, use coconut cream. It adds a nice, creamy texture. You can also try almond milk or oat milk for a lighter version. Just make sure to adjust the seasoning since these options can change the taste. Want to boost the nutrition? Add vegetables like carrots or celery. Chop them small and add them when you sauté the onions. You can also mix in spinach or kale toward the end. This adds color and packs in vitamins. If you like heat, try adding red pepper flakes. Start with a pinch and adjust to taste. You can also toss in diced jalapeños for a bold flavor. Top the soup with hot sauce for an extra kick. This makes the soup exciting and fun! You can store leftover soup in the fridge. Use an airtight container. This keeps it fresh for up to 3 days. Let the soup cool before sealing it. This helps avoid steam build-up. When you want to reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. This helps it heat evenly. For long-term storage, freezing is great. Let the soup cool first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. To eat, thaw overnight in the fridge before reheating. Yes, you can use other potatoes. Yukon Gold potatoes work well. They add a creamy texture and a buttery flavor. Red potatoes are another option. They hold their shape better but can still blend nicely. To make this soup vegan, swap the heavy cream for coconut cream. You can also use cashew cream for a rich taste. Ensure that the vegetable broth is vegan too. This way, you keep all the great flavors without dairy. To change the thickness, adjust the amount of broth. If you want it thicker, use less broth. For a thinner soup, add more broth. You can also blend longer if you want a smoother consistency. This soup pairs well with crusty bread or a fresh salad. Grilled cheese sandwiches make a great side too. For a fun twist, try adding crispy bacon bits or croutons on top for extra crunch. You now have all the details to make a great rustic creamy potato soup. We covered the key ingredients, helpful tools, and easy step-by-step instructions. You also learned tips for making it creamier and ideas for fun variations. Plus, I shared how to store leftovers and answer common questions. Enjoy making this cozy soup for yourself or to share. It's comforting, tasty, and good for you. Dive into your kitchen and let the magic happen!$

A hearty and creamy potato soup that is perfect for warming up on a chilly day.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 large russet potatoes, peeled and diced into 1-inch cubes
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or coconut cream for dairy-free)
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
for garnish fresh chives or parsley, finely chopped

Instructions

In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Once heated, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
Stir in the minced garlic and dried thyme, and continue cooking for an additional minute to allow the garlic to release its aromatic flavor.
Add the diced potatoes to the pot along with the vegetable broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer. Cook uncovered for approximately 15-20 minutes or until the potatoes are fork-tender.
Once the potatoes are tender, use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, if using a standard blender, carefully transfer the soup in batches to blend it, making sure to allow steam to escape to avoid splattering.
After blending, return the creamy potato soup to the pot over low heat. Gently stir in the heavy cream (or coconut cream) and heat the soup through without bringing it to a boil. Season generously with salt and freshly cracked black pepper to taste.
To serve, ladle the soup into bowls and garnish with chopped fresh chives or parsley for a pop of color and flavor. Enjoy your rustic creamy potato soup hot!

Notes

For an elegant touch, consider drizzling a bit of extra cream in a swirl on top of the soup and adding a few whole chives or parsley leaves for decoration before serving.

Keyword creamy, potato, soup, vegetarian