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Prepare the Ingredients: Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic.
Cook the Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Cook the Potatoes: Add the diced potatoes to the pot and pour in the broth. Stir to combine. Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, transfer the soup to a blender in batches.
Add Creaminess: Stir in the milk (or cream) and season with salt, pepper, and thyme. Allow the soup to heat through for another 5 minutes, stirring occasionally.
Serve: Ladle the soup into bowls and top with optional garnishes such as shredded cheese, green onions, and crumbled bacon.
Tips for Serving and Storing:
Serving Suggestions: Serve your potato soup with a side of warm, crusty bread or crackers to make the meal even more filling.
Storing: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup thickens too much.
Freezing: This soup can also be frozen for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop, adding extra liquid if necessary.
Variants:
Vegan Potato Soup: For a plant-based version, swap the butter for olive oil and use coconut milk or almond milk instead of dairy. Omit the bacon and cheese, or use vegan substitutes.
Loaded Potato Soup: Add more toppings such as sour cream, shredded cheese, chives, and even crumbled bacon for a heartier, loaded version.
Spicy Potato Soup: To add a kick, stir in a pinch of cayenne pepper or finely chopped jalapeños along with the garlic and onion.
FAQ:
1. Can I use russet potatoes for this recipe? Yes, russet potatoes work perfectly for this soup. Their high starch content makes the soup extra creamy when blended.
2. Can I make this soup ahead of time? Absolutely! This potato soup tastes even better the next day as the flavors meld together. Make it a day ahead and reheat when ready to serve.
3. How do I make the soup thicker? If you prefer a thicker soup, simply reduce the amount of broth or let the soup simmer for a little longer to allow some of the liquid to evaporate. Alternatively, you can blend more of the potatoes.
4. Can I use an Instant Pot for this recipe? Yes! For a quicker version, you can use the sauté function for the onions and garlic, then add the potatoes and broth. Seal the lid and cook on high pressure for about 10 minutes, then blend as directed.
5. How do I make this soup creamy without heavy cream? You can use milk, coconut milk, or even blended cauliflower or white beans for a creamy texture without the added fat of heavy cream.
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