Creamy Red Potato Soup
Red potatoes simmered with onion and garlic in broth, partly blended, and finished with cream.
Ingredients
Main Ingredients
- 2 lb red potatoes scrubbed and cut into 3/4-inch pieces
- 2 tbsp butter
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 cup heavy cream
- salt and black pepper to taste
- chopped chives or parsley for serving
Instructions
Cooking
- Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Add the potatoes and broth. Bring to a boil, then reduce to a gentle simmer and cook for 15 to 20 minutes, until the potatoes are completely tender.
- Use an immersion blender to puree about two-thirds of the soup, leaving some chunks. If using a countertop blender, cool slightly, blend in small batches and vent the lid.
- Stir in the cream and warm the soup over low heat for 2 to 3 minutes without boiling hard.
- Taste and add salt and pepper as needed. Thin with a splash of broth if too thick.
Notes
Peeling the potatoes is optional. Refrigerate leftovers within two hours and eat within 3 to 4 days. Nutrition values are an estimate calculated from the ingredients and will vary.