Creamy Potato Soup with Herbs

Ingredients

• 4 large potatoes, peeled and diced (about 800g / 1.75 lbs) 4 large potatoes, peeled and diced (about 800g / 1.75 lbs)
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes, thyme leaves, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the potatoes are tender.
3. 3.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
4. 4.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. 5.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Serve the creamy potato soup hot, garnished with fresh parsley. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Thyme — Use fresh thyme leaves for the best flavor. If you don't have fresh thyme, you can substitute with dried thyme, but use half the amount.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.

Tips & Tricks

• For added flavor, sauté the onions and garlic until they caramelize slightly before adding the potatoes and broth.
• If you prefer a chunkier soup, reserve some of the cooked potatoes before blending and add them back into the soup after blending.
• To make the soup more filling, you can add cooked bacon or croutons as a topping.
• Experiment with different herbs such as rosemary or chives to customize the flavor of the soup.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.

Serving advice

Serve the creamy potato soup as a comforting appetizer or as a light lunch. Pair it with a side of crusty bread or a fresh green salad for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley or a drizzle of olive oil for an elegant touch. Serve it in individual bowls or in a large tureen for a family-style presentation.