Herbed Potato Soup
Cozy up with a bowl of creamy, flavorful Herbed Potato Soup, a comforting classic elevated with fresh herbs and rich, velvety textures. This hearty yet elegant soup features tender russet potatoes simmered to perfection with aromatic garlic, sweet yellow onion, and a fragrant medley of thyme, rosemary, and parsley. The addition of heavy cream gives it a luscious finish, while a sprinkle of Parmesan cheese adds a touch of savory indulgence. Perfect for chilly evenings, this simple one-pot recipe takes just an hour to prepare and serves up to six people. Whether you’re serving it as a satisfying appetizer or a soul-warming main course, this Herbed Potato Soup is guaranteed to be a crowd-pleaser! Keywords: creamy potato soup, herbed soup recipe, comfort food, vegetarian soup recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 3 large garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Dice the onion and mince the garlic cloves.
Heat a large stockpot over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the onion and garlic to the pot. Sauté for 5 minutes, or until the onion is soft and translucent.
Stir in the potatoes and sprinkle with salt and black pepper. Cook for 2-3 minutes, stirring occasionally.
Pour the vegetable broth into the pot, ensuring the potatoes are fully submerged. Add the bay leaf, thyme, and rosemary.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Remove the bay leaf from the pot and discard it.
Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup to a countertop blender in batches.
Return the pot to low heat and stir in the heavy cream.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Serve the soup warm, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1375 mg | 29% | |
*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.
