Rustic Creamy Potato Soup

$For a delicious Rustic Creamy Potato Soup, gather these ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 garlic cloves, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives or parsley for garnish Using fresh ingredients makes a big difference. Fresh potatoes and herbs enhance the soup's flavor. Fresh garlic adds depth, while good broth makes it rich and warming. If you want to make this soup dairy-free, use coconut cream instead of heavy cream. It gives a nice, creamy texture without the dairy. You can also swap dried thyme with fresh thyme or use rosemary for a new twist. For seasoning, feel free to use herbs like parsley or basil. They can brighten the flavor. If you want a little heat, add red pepper flakes or a dash of hot sauce. Garnishing your soup adds color and flavor. Fresh chives or parsley work best for a pop of green. You can also top your soup with: - Shredded cheese for a rich taste - Crispy croutons for a crunchy bite - A drizzle of olive oil for added richness These toppings make your Rustic Creamy Potato Soup even more enjoyable. They add texture and flavor, making each bowl feel special. {{ingredient_image_1}} Start by preparing your ingredients. You need four large russet potatoes. Peel them, then dice them into small cubes. Aim for even pieces to help them cook uniformly. Next, take one medium onion. Finely chop it. This helps the onion cook well and blend into the soup. Don’t forget the garlic! Mince three cloves. This will add a great flavor to your soup. When dicing potatoes, a sharp knife helps. Cut each potato in half lengthwise. Lay the flat side down for safety. Then slice into strips, and finally, chop into cubes. For onions, slice off the ends, then cut in half. Peel off the outer skin. Chop from root to tip for small pieces. Now, let’s cook the soup! In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion. Sauté until it’s soft and translucent, about five minutes. Stir in the minced garlic and one teaspoon of dried thyme. Cook for one more minute to release the flavors. Next, add the diced potatoes and four cups of vegetable broth. Bring it to a boil. Once boiling, lower the heat and let it simmer. Cook until the potatoes are tender, about 15 to 20 minutes. After the potatoes are soft, it’s time to blend. If you have an immersion blender, use it directly in the pot. Blend until smooth. If you don’t have one, transfer the soup to a blender in batches. Be careful! Allow steam to escape and don’t fill it too full. Return the smooth soup to the pot. Keep it on low heat. Now, stir in one cup of heavy cream. You can also use coconut cream for a dairy-free option. Heat it through but do not boil. Season with salt and pepper to taste. When serving, use bowls that show off the soup’s creamy texture. Garnish with fresh chives or parsley on top. This adds a nice color and fresh flavor. Enjoy your rustic creamy potato soup! To make your soup creamy, blend it well. I use an immersion blender to get a smooth finish. If you want a chunkier soup, blend less. You can also adjust the thickness. For a thicker soup, add less broth. If it’s too thick, stir in more broth or cream. Want to add more flavor? Try crispy bacon or shredded cheese on top. This adds a nice crunch and richness. For a heartier soup, mix in cooked vegetables like carrots or peas. These not only boost flavor but also nutrition. Use a sturdy pot for cooking. A large pot helps with even heat. An immersion blender is my go-to for easy blending. If you don't have one, a regular blender works too—just be careful with hot soup. For easy cleanup, soak pots in warm soapy water right after cooking. This makes washing easier later. Pro Tips Perfect Potato Choice: Use starchy russet potatoes for a creamy texture; they break down beautifully when cooked. Enhance Flavor: For a deeper flavor, consider adding a bay leaf while simmering the potatoes; just remember to remove it before blending. Texture Variation: If you prefer a chunkier soup, reserve some potato cubes before blending and stir them back in after. Garnish Ideas: Fresh herbs like thyme or dill can elevate the soup's flavor; experiment with different herbs for unique twists. {{image_2}} You can easily make a vegan version of this soup. Just swap heavy cream for coconut cream. Use vegetable broth instead of chicken broth. Both changes keep the soup creamy and rich. You can enjoy the same comforting taste without dairy. For gluten-free eaters, this soup is already safe. All the ingredients used are gluten-free. Just ensure your vegetable broth is also gluten-free. This soup can fit into many diets with these easy swaps. Want to boost nutrition? You can add carrots or leeks to the mix. Diced carrots give a sweet note. Leeks add a mild onion flavor. Both will make the soup more colorful and nutritious. You can also try different types of potatoes. Yukon gold potatoes add a buttery taste. Sweet potatoes can add a hint of sweetness. Experiment and find your favorite! Changing up the herbs can add a lot of flavor. Try adding rosemary or basil to the mix. These herbs bring a fresh taste to your soup. If you like heat, consider adding red pepper flakes. Just a pinch can spice things up. You can customize the soup to fit your taste buds perfectly. To store leftover soup, let it cool down first. Once cool, pour it into a clean container. Seal it tight and place it in the fridge. This soup stays fresh for about 3 to 5 days. When reheating, pour the soup into a pot over medium heat. Stir it often to heat evenly. You can also use the microwave. Heat in short bursts, stirring in between, to avoid hot spots. For long-term storage, you can freeze this soup. Use freezer-safe containers or bags. Leave some space at the top since the soup may expand. It can last for up to 3 months in the freezer. To thaw frozen soup, move it to the fridge a day before you want to eat it. For a quick thaw, place the container in cold water. Reheat it in a pot or microwave when ready. Always stir well to ensure even heat. In the fridge, this soup lasts about 3 to 5 days. In the freezer, it holds up for about 3 months. Check for signs that the soup has gone bad. Look for off smells, discoloration, or mold. If it smells sour or looks strange, it’s best to toss it out. Always trust your senses when it comes to food safety. You can serve many tasty sides with this soup. Here are some of my favorites: - Crusty Bread: A loaf of fresh bread is perfect for dipping. - Salad: A simple green salad adds crunch and freshness. - Cheese Toast: Melted cheese on toast makes a great match. - Roasted Vegetables: Seasoned veggies bring color and flavor. These sides make a great meal when paired with the soup. Yes, you can use other potatoes! Here are a few options: - Yukon Gold: Creamy and buttery, great for a rich taste. - Red Potatoes: They hold shape well and add texture. - Fingerling Potatoes: Unique shape and flavor add fun. Different potatoes change the taste and texture slightly, but they all work well in soup. Making this soup vegetarian or vegan is easy! Just swap a few ingredients: - Heavy Cream: Use coconut cream instead for a vegan option. - Broth: Always use vegetable broth to keep it plant-based. - Seasoning: Make sure no meat-based seasonings are used. These changes keep the soup creamy and delicious while meeting dietary needs. You've learned how to make a delicious Rustic Creamy Potato Soup. Fresh ingredients, the right substitutions, and tasty garnishes are key. Follow the step-by-step instructions to achieve perfect texture and flavor. With tips on adjustments and variations, you can customize this soup for any diet. Remember, proper storage keeps leftovers fresh and tasty. Now, you're ready to enjoy a warm bowl of soup that reflects your creativity and taste. Happy cooking!$

Rustic Creamy Potato Soup

A comforting and creamy potato soup perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 large russet potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut cream
2 tablespoons olive oil
1 teaspoon dried thyme
to taste salt
to taste pepper
for garnish fresh chives or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to simmer. Cook until the potatoes are tender, around 15-20 minutes.
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender (allow steam to escape).
Return the pureed soup to the pot over low heat, stir in the heavy cream, and heat through. Season with salt and pepper to taste.
Serve hot, garnished with chopped chives or parsley on top.

Notes

Use coconut cream for a dairy-free option.

Keyword creamy, potato, soup, vegetarian