Potato and Garlic Soup with Herbs
Cozy up with a bowl of velvety potato and garlic soup with herbs, a comforting, flavor-packed dish that's both hearty and elegant. This creamy soup combines tender russet or Yukon gold potatoes, rich garlic, and golden sautéed onions, all simmered in a fragrant blend of vegetable broth, dried thyme, and a splash of heavy cream for a luscious texture. Fresh parsley and chives add a vibrant herbal finish, making each spoonful irresistible. Perfect for weeknight dinners or special occasions, this 50-minute recipe is simple yet indulgent. Serve it with crusty bread for a satisfying, soul-warming meal that delights both the palate and the senses. Keywords: potato and garlic soup, creamy soup recipe, easy soup recipes, herb-infused soup, comforting dinner ideas.
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Recipe Information
Ingredients
- 4 medium Potatoes (russet or Yukon gold, peeled and diced)
- 4 large Garlic cloves (peeled and minced)
- 1 medium Yellow onion (finely chopped)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 cups Vegetable broth (low-sodium preferred)
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh chives (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 4 slices Crusty bread (optional, for serving)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted and starts to foam.
Add the chopped onion and minced garlic to the pot. Cook for 4-5 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.
Stir in the diced potatoes, dried thyme, salt, and black pepper. Cook for 2-3 minutes, coating the potatoes in the butter and seasonings.
Pour the vegetable broth into the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes are very tender.
Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and carefully blend until smooth, then return it to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Let the soup simmer on low heat for 5 minutes to combine flavors.
Ladle the soup into serving bowls, and garnish each bowl with fresh parsley and chives.
Serve hot with slices of crusty bread on the side if desired.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 19.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4285 mg | 91% | |
*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.
