Imagine a steaming bowl of creamy potato soup, the gentle aroma of thyme mingling with the earthy scent of Brussels sprouts.
The velvety texture of diced potatoes melts in your mouth, while the lightly browned Brussels sprouts add a touch of crispness.
This isn’t just any soup—it’s a comforting embrace on a chilly day, a dish that wraps you in warmth. I remember one particularly hectic week, when time was scarce and the family craved something homey. This potato soup became our savior, effortlessly pulling us together for a cozy dinner.
With its simple ingredients and straightforward preparation, it’s perfect for busy weeknights or leisurely Sunday suppers. Ready to bring a taste of comfort to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with fresh thyme and sautéed Brussels sprouts.
- Uses pantry staples like potatoes, onions, and garlic for convenience.
- Offers creamy texture with optional blending for a satisfying experience.
- Accommodates dietary preferences with simple vegetarian ingredients.
- Freezes beautifully for easy meal prep and future enjoyment.
Ingredients
- 4 cups vegetable broth — opt for low-sodium if preferred.
- 4 medium potatoes, peeled and diced — Yukon golds have a creamy texture.
- 1 cup Brussels sprouts, thinly sliced — slice thinly for even cooking.
- 1 medium onion, diced — yellow onion offers a mild, sweet flavor.
- 2 cloves garlic, minced — fresh garlic gives the best aroma.
- 2 tablespoons olive oil — use extra virgin for richer taste.
- 1 teaspoon fresh thyme leaves — fresh thyme adds vibrant flavor.
- 1 cup milk — whole milk for creaminess, or substitute with plant-based milk.
- Salt to taste — start with a pinch and adjust as needed.
- Pepper to taste — freshly ground for ideal flavor.
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté them until the onion becomes translucent and aromatic.
Stir frequently to prevent burning. This step lays the foundation for the soup, infusing it with flavor from the start.
Make sure the garlic doesn’t brown too much, as it can turn bitter.
Cook Potatoes
Add the peeled and diced potatoes to the pot. Pour in the vegetable broth, making certain the potatoes are fully submerged. Bring the mixture to a boil.
Once it reaches a rolling boil, reduce the heat and let it simmer. Cook until the potatoes are tender, which should take about 15-20 minutes. Stir occasionally to prevent sticking.
Sauté Brussels Sprouts
In a separate medium skillet, heat a little olive oil over medium heat. Add the thinly sliced Brussels sprouts.
Sauté them until they’re lightly browned and slightly crisp. This will take about 5-7 minutes. The browning adds a nutty flavor that complements the creaminess of the soup.
Combine & Simmer
Stir the sautéed Brussels sprouts and fresh thyme into the pot with the potatoes. Simmer the mixture for an additional 5 minutes.
This allows the flavors to meld and the thyme to infuse the soup. Make sure the soup remains at a gentle simmer to avoid overcooking the vegetables.
Add Milk & Season
Pour in the milk and stir well to combine. Season the soup with salt and pepper to taste.
Adjust the seasoning to make sure a balanced flavor profile. For a richer taste, consider substituting some milk with cream. Stir continuously to make sure the milk doesn’t curdle.
Rest & Serve
Remove the pot from heat and let the soup rest for 5 minutes before serving.
This allows the flavors to settle and develop further. Serve hot, optionally garnished with a sprinkle of parmesan cheese or crispy bacon bits for added texture and flavor. Enjoy the comforting warmth of homemade potato soup.
Ingredient Swaps
- For a dairy-free version, substitute the milk with almond milk or coconut milk.
- To make it vegan, verify the vegetable broth is plant-based and use nutritional yeast instead of parmesan cheese for garnishing.
- If Brussels sprouts are unavailable, you can use kale or spinach as a substitute.
- For a budget-friendly option, use water with bouillon cubes instead of vegetable broth.
You Must Know
1. Prep Efficiently: Dice your potatoes and onions, and mince the garlic ahead of time to streamline the cooking process.
This will help you maintain a steady workflow as you move through the recipe steps.
2. Sauté for Flavor: Make sure that you sauté the onions and garlic until they’re translucent.
This step is vital as it builds a flavorful base for your soup, enhancing the overall taste.
3. Simmer Patience: Allow the potatoes to simmer until tender.
This step is necessary for the potatoes to fully absorb the flavors of the vegetable broth, resulting in a more savory soup.
4. Blend for Creaminess: If you prefer a smoother texture, consider using an immersion blender to partially blend the soup before adding the sautéed Brussels sprouts.
This will give your soup a creamier consistency.
5. Season Thoughtfully: Adjust the seasoning with salt and pepper at the end to guarantee the flavors are well balanced.
Consider adding a sprinkle of parmesan cheese or crispy bacon bits for an extra layer of flavor.
Serving Tips
- Serve the soup hot in a rustic bowl for a cozy presentation.
- Pair with crusty bread or a warm baguette for dipping.
- Garnish with fresh thyme sprigs for an aromatic touch.
- Add a dollop of sour cream for extra richness.
- Serve alongside a simple green salad for a balanced meal.
Storage & Make-Ahead
Potato Soup with Sautéed Brussels and Thyme can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, it can be frozen for up to 2 months.
Thaw overnight in the fridge and reheat gently on the stove to maintain flavor and texture.
Reheating
To gently reheat potato soup, use a microwave by heating in short intervals.
An oven set to low heat, or a stovetop on a low flame, stirring occasionally.
Culinary Significance in Traditions
While potato soup might seem like a humble dish, it’s deeply rooted in culinary traditions that span cultures and generations.
I remember the comforting aroma wafting from my grandmother’s kitchen, where the bubbling pot held stories of resilience and warmth. Each spoonful was like a hug in a bowl, reminding me of chilly evenings spent by the hearth, wrapped in familial love.
Potatoes, a staple in many cuisines, symbolize sustenance and simplicity. In my family, they’ve always been the heart of meals that bring us together.
Adding sautéed Brussels sprouts and thyme elevates this classic, infusing it with a touch of modern flair while honoring its rich past. As the flavors meld, they tell tales of heritage, whispering memories that nourish both body and soul.
Final Thoughts
We hope you’ll give this comforting Potato Soup with Sautéed Brussels and Thyme a try! Feel free to tweak the ingredients to suit your taste, and don’t forget to add your favorite toppings for an extra special touch. Enjoy!
Frequently Asked Questions
Can I Freeze Leftovers of This Potato Soup?
Absolutely, you can freeze the potato soup. I wrap it in individual portions, sealing each with care. Later, I simply thaw, reheat, and savor the warm, comforting flavors, like a hug in a bowl, all over again.
How Can I Make This Soup Vegan-Friendly?
To make this soup vegan-friendly, I’d swap the milk for creamy coconut milk, enhancing its richness. Feel the warmth as the thyme mingles with the Brussels sprouts, creating a comforting, plant-based bowl of goodness.
What Can I Use Instead of Fresh Thyme?
Instead of fresh thyme, I’d suggest using dried thyme for a similar earthy aroma, or try rosemary for a piney twist. Imagine the comforting scent wafting through your kitchen, embracing you with warmth and delight.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, I’d love to make this soup in a slow cooker! Just imagine gently simmered potatoes and Brussels sprouts melding into a warm, comforting embrace, filling your home with savory aromas. Adjust the cooking time to about 4-5 hours.
How Do I Prevent the Milk From Curdling?
To keep the milk from curdling, I gently warm it before adding it to the soup. This guarantees a smooth blend, like a cozy embrace on a chilly day, avoiding sudden temperature shocks.
Potato Soup with Sautéed Brussels and Thyme
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 4 cup vegetable broth
- 4 medium potatoes peeled and diced
- 1 cup Brussels sprouts thinly sliced
- 1 medium onion diced
- 2 clove garlic minced
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 cup milk
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender.
- In a medium skillet, heat a little olive oil and sauté the Brussels sprouts until they are lightly browned.
- Stir the Brussels sprouts and fresh thyme into the soup and simmer for another 5 minutes.
- Pour in the milk and stir well, then season with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
