This Creamy Herb & Potato Soup is like a warm hug in a bowl, perfect for those chilly evenings when you crave something comforting yet easy to whip up. With the fresh burst of herbs and the silky texture of potatoes, it’s a soup that feels both hearty and elegant.
The backbone of this soup is the humble russet potatoes, which break down beautifully to create a thick, creamy base. Onion and garlic add a subtle sweetness and depth of flavor. Chicken broth acts as the flavorful liquid foundation, while heavy cream elevates the texture to a luxurious level. A bit of butter rounds it all out with a rich finish. Parsley and thyme provide a fresh, aromatic touch, and if you're feeling indulgent, a sprinkle of cheddar cheese can add a delightful tangy note.
This soup pairs wonderfully with crusty bread or a simple side salad. For a heartier meal, serve it alongside a grilled cheese sandwich or a slice of quiche. A glass of white wine or a light ale complements the creamy and herbaceous flavors beautifully.
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook until it turns translucent, which should take about five minutes. This is the foundation of your soup’s flavor, so let it develop nicely. Next, add the garlic and cook for just one minute until it becomes fragrant — you don’t want it to burn.
Stir the diced potatoes into your pot, sautéing them for 3-4 minutes. This step helps the potatoes absorb some of that oniony-garlicky goodness. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, about 20 minutes. Check them with a fork — they should be soft but not falling apart.
Grab your immersion blender and partially blend the soup. You’re aiming for a creamy consistency while still leaving some potato chunks for texture. Stir in the heavy cream, butter, salt, pepper, parsley, and thyme. Let it all simmer together for another five minutes, allowing the flavors to meld beautifully.
If you love cheese, now’s the time to add it. Stir in the cheddar cheese until it melts smoothly into the soup. Serve your soup hot, garnished with a bit more chopped parsley for that fresh pop of color.
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