Velvet Smooth Cream of Potato Soup
Indulge in the comforting richness of Velvet Smooth Cream of Potato Soup, where simple ingredients transform into a luxurious bowl of velvety perfection. This creamy potato soup combines sautéed onions, fragrant garlic, and tender russet potatoes simmered in flavorful chicken or vegetable stock, then blended to silky smoothness. A touch of heavy cream adds a decadent finish, while fresh thyme brings a delicate herbal note. Garnish with vibrant chives and optional shredded cheddar for added flair. Ready in just 45 minutes, this hearty, homemade soup is perfect for cozy weeknight dinners or elegant entertaining. Whether you’re craving comfort food or a gourmet touch, this soup is bound to satisfy.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 4 medium Russet potatoes, peeled and diced
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chopped fresh chives, for garnish
- 0.5 cup Shredded cheddar cheese, for garnish (optional)
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the finely chopped yellow onion to the pot and sauté for 5-7 minutes, stirring occasionally, until translucent and softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, but do not let it burn.
Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture.
Pour in the chicken or vegetable stock and bring the mixture to a boil over medium-high heat.
Lower the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer the mixture to a blender in batches to blend until smooth. Be cautious with hot liquids.
Return the blended soup to the pot if using a blender. Stir in the heavy cream, salt, ground black pepper, and fresh thyme leaves.
Reheat the soup over low heat until warmed through, but do not let it boil.
Taste the soup and adjust seasonings if needed.
Serve hot, garnished with fresh chopped chives and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 6575 mg | 286% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 642 mg | 49% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4659 mg | 99% | |
*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.
