Ingredients
Scale
- 4 cups diced Russet potatoes (about 4 medium)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 3 tablespoons butter
- Salt & pepper to taste
Instructions
- Prep your ingredients by peeling and dicing the potatoes into small cubes. Chop the onion finely and mince the garlic.
- In a large pot over medium heat, melt the butter until bubbly. Add the onions and sauté until soft and translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Add diced potatoes to the pot along with vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered until potatoes are tender (about 15–20 minutes).
- Use an immersion blender to puree the soup until smooth (or transfer in batches to a countertop blender). Leave some chunks if desired.
- Stir in heavy cream, thyme, parsley, salt, and pepper to taste. Gently heat through without boiling.
- Serve hot in bowls topped with extra herbs or a drizzle of cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 298
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg