Best Potato Soup
This creamy and comforting potato soup is the perfect dish for chilly days. Packed with flavor and made with simple ingredients, it’s sure to become a family favorite.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 potato masher or immersion blender
- 1 ladle
Ingredients
- 4 large potatoes, peeled and diced Approximately 1.5 kg.
- 1 medium onion, chopped Approximately 150 g.
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream For a lighter version, use half-and-half or milk.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- to taste chopped chives or green onions Optional for garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Incorporate the diced potatoes into the pot and stir well to combine with the onions and garlic.
- Pour in the vegetable or chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
- Using a potato masher or immersion blender, mash or blend the soup to your desired consistency. You can leave it slightly chunky or blend it until smooth.
- Stir in the heavy cream, salt, black pepper, and dried thyme. Let it simmer for an additional 5 minutes to heat through.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped chives or green onions if desired.
Notes
For a lighter version, you can use half-and-half or milk instead of heavy cream.
Feel free to add cooked bacon bits or croutons on top for added texture and flavor.
This soup can be stored in the fridge for up to three days and tastes even better the next day.