Description
This creamy potato soup is a comforting dish made with russet potatoes, onions, and garlic, blended to a smooth texture and enriched with heavy cream and milk. Topped with cheddar cheese and fresh chives, its perfect for warming up on chilly days.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 tablespoons olive oil or butter
- 1 cup shredded cheddar cheese (optional, for garnish)
- Chopped chives or green onions (optional, for garnish)
Instructions
- Prepare the Ingredients: Peel and dice the russet potatoes into 1-inch cubes. Chop the onion into small pieces and mince the garlic cloves.
- Sauté the Aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and sauté for an additional minute.
- Cook the Potatoes: Stir in the diced potatoes and cook for a couple of minutes. Pour in the vegetable or chicken broth, ensuring the potatoes are submerged. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until potatoes are tender.
- Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. If using a regular blender, transfer the soup in batches, being cautious with the hot liquid.
- Add Cream and Seasoning: Return the blended soup to the pot (if using a regular blender). Stir in heavy cream and milk. Add dried thyme, salt, and black pepper. Adjust seasoning to taste.
- Simmer and Garnish: Allow the soup to simmer on low for an additional 5-10 minutes. Prepare garnishes by shredding cheddar cheese and chopping chives or green onions.
- Serve: Ladle the soup into bowls, topping each with shredded cheddar cheese and chopped chives or green onions. Serve hot with crusty bread or a side salad.
Notes
- For a lighter version, adjust the amount of cream and milk to your preference.
- Feel free to add a pinch of cayenne pepper for a little kick.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes