If you’re looking for a cozy dish that warms you from the inside out, this Creamy Herb Potato Soup is your answer. Loaded with aromatic herbs and creamy goodness, it’s perfect for chilly evenings or when you need a comforting bowl of deliciousness.
The star of this soup is the russet potatoes. They’re starchy, which helps thicken the soup naturally as they cook and blend. The olive oil helps sauté the veggies, bringing out their sweetness. Onions add a subtle depth, while garlic gives a nice, aromatic kick. We use vegetable broth instead of water to infuse the soup with extra flavor. To achieve that luscious creaminess, we have heavy cream and sour cream, which also add a slight tang. Fresh parsley and chives are stirred in at the end, providing freshness and a pop of color. For seasoning, we add salt, black pepper, thyme, and rosemary—each bringing its unique touch to the dish.
This soup pairs beautifully with a simple green salad and crusty bread. Consider offering a side of sharp cheddar or a dollop of crème fraîche for those who enjoy a touch of extra richness.
First, you’ll want to get those potatoes peeled and diced into roughly 1-inch cubes. This size cooks evenly and purees smoothly. Heat up the olive oil in your trusty large pot over medium heat. Once it’s shimmering, toss in the onion. Sauté until they’re translucent, which should take about 5 minutes. You’ll know they’re ready when they look soft and smell sweet.
Add the garlic next and give it just a minute to release its fragrance. Be careful not to let it burn—it’s a quick sauté! Now, in go the potatoes and the vegetable broth. Bring everything to a boil, and then reduce the heat to let it simmer gently. You’re looking for the potatoes to be fork-tender, which usually takes about 15-20 minutes.
Once the potatoes are perfectly tender, grab your immersion blender and blend the soup until it’s smooth and creamy. No immersion blender? No worries, a regular blender works too, just be careful with the hot liquid!
Now, stir in the heavy cream, sour cream, and the seasonings: salt, black pepper, thyme, and rosemary. Let it simmer for another 10 minutes to let those flavors come together. Finally, remove the pot from the heat and stir in the fresh parsley and chives. This is where the soup truly comes to life.
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