Cream of Browned Potato and Oatmeal Soup
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.
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Recipe Information
Ingredients
- 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
Peel and dice the russet potatoes into 1-inch cubes. Set aside.
Finely chop the yellow onion and mince the garlic cloves.
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.
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.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rolled oats to the pot and toast them for 2-3 minutes, stirring constantly, until they are lightly golden and aromatic.
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.
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.
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.
Serve hot, garnished with a sprinkle of fresh thyme leaves on top. Pair with crusty bread if desired.
Nutrition Facts
Calories |
3387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 9276 mg | 403% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 23.4 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4868 mg | 104% | |
*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.
