Potato Harvest Soup
Embrace the comforting warmth of fall with this richly satisfying Potato Harvest Soup, a hearty blend of creamy russet potatoes, sweet carrots, and aromatic garlic simmered to perfection. This cozy one-pot recipe features a velvety base enriched with a touch of heavy cream, fresh thyme, and a hint of savory roux for a luscious texture. Whether you're seeking a vegetarian option with vegetable broth or a more robust flavor with chicken broth, this adaptable soup caters to all tastes. Partially blended for the ideal balance of creamy and chunky, it’s topped with vibrant parsley, shredded cheddar, or crispy bacon bits to create a bowl of pure indulgence. Perfect for a quick weeknight dinner or a fall gathering, serve this soul-soothing dish warm with a slice of crusty bread for an unforgettable seasonal meal. Keywords: potato soup, creamy soup recipe, comfort food, fall recipes, hearty soups.
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Recipe Information
Ingredients
- 6 medium (peeled and diced) russet potatoes
- 1 large (diced) yellow onion
- 3 medium (chopped) carrots
- 2 large (chopped) celery stalks
- 4 minced garlic cloves
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (for garnish) chopped parsley
- 0.5 cup (optional, for garnish) shredded cheddar cheese
- 0.5 cup (optional, for garnish) bacon bits
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to form a light roux.
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil.
Add the diced potatoes, fresh thyme, bay leaf, salt, and black pepper. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf and use an immersion blender to partially blend the soup for a creamy but slightly chunky texture. (Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.)
Stir in the heavy cream and cook for another 5 minutes over low heat, ensuring the soup is heated through but not boiling.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley. For additional flavor, sprinkle with shredded cheddar cheese or bacon bits, if desired.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1260 mg | 27% | |
*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.
