Rustic Herbed Potato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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If you’re looking for a comforting bowl of warmth, this Rustic Herbed Potato Soup is your answer. With its creamy texture and fragrant herbs, it's the perfect dish for a cozy night in, especially when the weather starts to turn chilly.

Ingredients for Rustic Herbed Potato Soup

The base of our soup is Yukon Gold potatoes. These beauties are known for their buttery flavor and smooth texture, making them ideal for a creamy soup. The chicken broth adds depth and richness, complementing the potatoes perfectly. To make the soup irresistibly creamy, we incorporate heavy cream and sour cream, which add a luxurious texture and a slight tang.

Onion and garlic form the aromatic foundation, while fresh thyme and rosemary bring a fragrant earthiness that pairs beautifully with the potatoes. Finally, a sprinkle of green onions on top adds a burst of color and a bit of bite.

Tips & Tricks

  • If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just make sure it cools slightly to avoid any blender mishaps.
  • For a vegetarian version, swap chicken broth with vegetable broth.
  • Adjust the thickness by adding more broth or limiting the blending for a chunkier soup.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a simple side salad. For a heartier meal, serve alongside a grilled cheese sandwich. A sprinkle of shredded cheddar or a dollop of crème fraîche on top can also elevate the dish.

Frequently Asked Questions

Can I use a different type of potato?
Absolutely, though Yukon Golds are preferred for their creamy texture, russets can work if that’s what you have on hand.
How long will this soup keep?
Stored in an airtight container, it can last up to 3 days in the refrigerator.

Rustic Herbed Potato Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onions and let them sauté until they turn translucent, about 5 minutes. Keep stirring occasionally to get an even cook.

Next, add in the minced garlic, thyme, and rosemary. Stir these in and let them cook for about 2 minutes. This step really lets the herbs and garlic release their aromas into the oil, setting a flavorful base for the soup.

Now, it's time to add the diced potatoes along with the chicken broth, salt, and pepper. Bring everything to a boil. Once it's bubbling, reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.

Remove the pot from the heat and stir in the heavy cream and sour cream. Give it a good mix until everything is combined. Use an immersion blender to blend the soup directly in the pot until it's smooth and creamy. If you prefer a chunkier texture, feel free to blend it less.

Finally, serve your soup hot, garnished with a sprinkle of sliced green onions. They add a fresh, vibrant finish to the dish.

Why You'll Love This Recipe

  • Quick to prepare with just a few simple steps.
  • Aromatic herbs add a delightful twist to the classic potato soup.
  • Simple ingredients that are easy to find and budget-friendly.
  • Perfectly creamy without being overly rich.

Ingredients

2 lbs Yukon Gold potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper
1/4 cup green onions, sliced for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, thyme, and rosemary, cooking for another 2 minutes.
4. Add the diced potatoes, chicken broth, salt, and pepper; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender.
6. Remove from heat, stir in heavy cream and sour cream.
7. Use an immersion blender to blend the soup until smooth.
8. Serve hot, garnished with sliced green onions.

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