Cream of Browned Potato and Oatmeal Soup

Nutriscore Rating: 62/100

Luxuriously creamy and irresistibly comforting, this Cream of Browned Potato and Oatmeal Soup is a soulful twist on traditional potato soup. This recipe combines golden-browned russet potatoes with the nutty depth of toasted rolled oats, creating a velvety blend of textures and flavors. Fresh aromatics like garlic, onion, and thyme infuse the broth, while a splash of heavy cream lends an indulgent richness. Perfect for a cozy lunch or dinner, this soup only requires 20 minutes of prep time and is made in one pot for easy cleanup. Serve it with crusty bread for a hearty, rustic meal that’s both satisfying and elegantly simple. Keywords: creamy soup, potato and oatmeal soup, hearty soup recipes, comfort food.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 medium Russet potatoes
• 0.5 cup Rolled oats
• 3 tablespoons Unsalted butter
• 1 large Yellow onion
• 3 medium Garlic cloves
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1.5 teaspoons Salt
• 0.5 teaspoon Freshly ground black pepper
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Olive oil
• 1 Bay leaf
• 1 loaf Optional: Crusty bread for serving

📝 Instructions

10 steps

1. Peel and dice the russet potatoes into 1-inch cubes. Set aside.

2. Finely chop the yellow onion and mince the garlic cloves.

3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are golden brown and slightly crispy on the edges, about 8-10 minutes. Remove the browned potatoes from the pot and set aside.

4. In the same pot, add the butter and allow it to melt. Add the chopped onion and cook, stirring frequently, until the onion becomes translucent and lightly golden, about 5-7 minutes.

5. Stir in the minced garlic and cook for 1 minute, until fragrant.

6. Add the rolled oats to the pot and toast them for 2-3 minutes, stirring constantly, until they are lightly golden and aromatic.

7. Return the browned potatoes to the pot and pour in the chicken or vegetable broth. Add the bay leaf, thyme leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

8. Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender (in batches if necessary) and blend until smooth, then return it to the pot.

9. Stir in the heavy cream and heat the soup gently over low heat for another 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

10. Serve hot, garnished with a sprinkle of fresh thyme leaves on top. Pair with crusty bread if desired.

Nutrition Facts

1 serving (643.4g)

Calories		841
% Daily Value*
Total Fat		40.5 g	52%
	Saturated Fat	19.3 g	97%
	Polyunsaturated Fat	0.0 g
Cholesterol		88 mg	29%
Sodium		2148 mg	93%
Total Carbohydrate		98.4 g	36%
	Dietary Fiber	6.4 g	23%
	Total Sugars	6.4 g
Protein		17.4 g	35%
Vitamin D		0.1 mcg	1%
Calcium		89 mg	7%
Iron		4.5 mg	25%
Potassium		1134 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1457 cal (43.9%%)

Protein: 279 cal (8.4%%)

Carbs: 1579 cal (47.6%%)