Creamy Herb-Infused Potato Soup

Name: Creamy Herb-Infused Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 medium Russet potatoes, peeled and diced; 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 4 cups vegetable broth; 1 cup half-and-half; Salt and pepper to taste; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh chives

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 4

★★★★★

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This Creamy Herb-Infused Potato Soup is your go-to comfort dish when the weather turns brisk. It's simple, rich in flavor, and perfect for warming up your soul on chilly evenings. Plus, it's a fantastic way to enjoy the earthy goodness of potatoes with a hint of aromatic herbs.

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Ingredients for Creamy Herb-Infused Potato Soup

Russet potatoes are the star here, providing a starchy base that blends to a creamy perfection. The olive oil gives a smooth start to our soup, adding a light fruitiness. Onion and garlic form the aromatic base, enhancing depth with their savory notes. Dried thyme and rosemary impart a warm, earthy flavor that pairs beautifully with the richness of vegetable broth. The half-and-half is responsible for the creamy finish, while fresh parsley and chives add a burst of freshness right at the end.

Tips & Tricks

If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
For a vegan version, substitute the half-and-half with coconut milk or a non-dairy cream.
Make sure to taste and adjust the seasoning at the end — potatoes can take quite a bit of salt.
For an extra layer of flavor, consider roasting the potatoes before adding them to the soup.

Serving Suggestions

This soup is wonderful with a slice of crusty bread or a grilled cheese sandwich. For a heartier meal, pair it with a mixed green salad or a side of roasted vegetables. It also works well as a starter for a cozy dinner party.

Frequently Asked Questions

Can I use a different type of potato?: Yes, Yukon Golds are a great alternative and will give a slightly buttery flavor.
How do I store leftovers?: Allow the soup to cool, then store in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?: Yes, but avoid adding the half-and-half until after you’ve reheated it. Freezing can change the texture of dairy.

Creamy Herb-Infused Potato Soup Recipe Walkthrough

Start by heating your pot over medium heat and add in the olive oil. Once it shimmers, toss in the chopped onion and minced garlic. Let them sauté until the onion becomes translucent, which should take about 5 minutes. You’ll know it's ready when the garlic releases its delightful aroma.

Now, sprinkle in the dried thyme and rosemary. Stir everything together and let it cook for another minute. This step is key for blooming the herbs, releasing their full flavor.

Next, add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat to let it simmer. You’ll want to keep it going for 20 to 25 minutes until the potatoes are fork-tender.

Once the potatoes are soft, grab your immersion blender and puree the soup directly in the pot until it's smooth. If you prefer a chunkier texture, feel free to leave it a bit rustic.

Finally, stir in the half-and-half and season the soup with salt and pepper to taste. Serve it up hot, garnished with fresh parsley and chives for a pop of color and freshness.

Why You'll Love This Recipe

Perfectly creamy texture that feels luxurious.
Infused with aromatic herbs for a robust flavor profile.
Simple ingredients that are pantry staples.
Quick and easy preparation — ready in under an hour.
Vegetarian-friendly and adaptable for vegan diets.

Ingredients

4 medium Russet potatoes, peeled and diced

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 cup half-and-half

Salt and pepper to taste

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

Step-by-step Instructions

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and garlic, sautéing until the onion is translucent.

3. Stir in the thyme and rosemary, cooking for another minute until fragrant.

4. Add the diced potatoes and vegetable broth, bringing to a boil.

5. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

6. Using an immersion blender, puree the soup until smooth.

7. Stir in the half-and-half, and season with salt and pepper to taste.

8. Garnish with fresh parsley and chives before serving.

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