Picture yourself enveloped in the comforting aroma of creamy red potato soup simmering gently on the stove.
There’s something about the simple ingredients transforming into a velvety, soul-warming bowl of goodness that feels incredibly satisfying.
This easy-to-make soup is a favorite, offering simplicity and indulgence with every spoonful.
As the red potatoes, onions, and herbs meld together into a harmonious blend, you can almost taste the love in each bite.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 medium skillet
- 1 sharp knife
- 1 cutting board
- 1 ladle
- 1 blender or immersion blender
Ingredients
- 4 cups red potatoes, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Creamy Red Potato Soup, you can follow this timeline:
- Reading and Setup (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all the necessary ingredients and equipment.
- Prep Work (15 minutes)
- Minute 1-3: Wash and dice 4 cups of red potatoes.
- Minute 4-7: Chop 1 medium onion.
- Minute 8-10: Mince 2 cloves of garlic.
- Minute 11-15: Chop 1/4 cup fresh parsley and set aside for garnish.
- Cooking (30 minutes)
- Minute 16-20: Heat 1 tablespoon olive oil in a large pot over medium heat and sauté the chopped onion until translucent (5 minutes).
- Minute 21-22: Stir in minced garlic and cook for 1 minute.
- Minute 23-25: Add diced red potatoes and 4 cups chicken broth to the pot, bring to a boil.
- Minute 26-45: Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Blending and Final Cooking (10 minutes)
- Minute 46-48: Remove pot from heat and allow to cool slightly.
- Minute 49-51: Use a blender or immersion blender to puree the soup until smooth.
- Minute 52-55: Return the pot to low heat. Stir in 1 cup heavy cream, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Cook for an additional 5 minutes, stirring occasionally.
- Resting and Serving (5 minutes)
- Minute 56-60: Let the soup rest for 5 minutes. Ladle the soup into bowls and garnish with fresh parsley before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute.
Add diced red potatoes and chicken broth to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
Remove pot from heat and allow to cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Return the pot to low heat and stir in heavy cream.
Season with salt, black pepper, and thyme.
Cook for an additional 5 minutes, stirring occasionally.
Ladle soup into bowls and garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Serve with a slice of warm crusty bread for dipping and to complement the creamy texture of the soup.
- Side Salad: A fresh green salad with a light vinaigrette can provide a crisp contrast to the rich soup.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese for a comforting and satisfying meal.
- Crumbled Bacon: Top the soup with crispy crumbled bacon for added flavor and a crunchy texture.
- Shredded Cheese: Sprinkle some shredded cheddar or parmesan cheese on top for a cheesy finish.
Storage
Store creamy red potato soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 2 months.
Reheat gently before serving.
Freezing
To freeze creamy red potato soup, allow it to cool completely.
Then, transfer it to airtight containers or freezer bags, leaving space for expansion.
Freeze for up to three months.
Reheating
To reheat Creamy Red Potato Soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to prevent curdling.
Alternatively, microwave on medium power. Stir halfway through.
Final Thoughts
Red potato soup is a versatile and comforting dish that can be easily customized to suit your taste preferences.
Whether you enjoy it as a simple and creamy soup or prefer to add toppings like bacon or cheese, this recipe is sure to satisfy.
With its combination of tender potatoes, flavorful broth, and rich cream, it’s a delightful choice for any meal.
Don’t forget to experiment with seasonings and garnishes to make it your own.
Enjoy the warmth and coziness of a homemade bowl of creamy red potato soup.
Frequently Asked Questions
Can I Substitute Red Potatoes With Another Type of Potato?
You can substitute red potatoes with Yukon Golds for a similar creamy texture. Use equal quantities. Avoid Russets; they’re starchier and could alter the soup’s consistency. Guarantee precise measurements for consistent results. Adjust seasoning to match the potatoes’ flavor.
Is This Recipe Suitable for Vegetarians?
This recipe isn’t vegetarian because it uses chicken broth. You can substitute with vegetable broth for a vegetarian version. Ascertain precise seasoning adjustments to maintain flavor profile. Consider nutritional yeast for additional depth and umami.
Can I Use a Dairy-Free Alternative to Heavy Cream?
Absolutely, you can substitute heavy cream with a dairy-free alternative like coconut milk or cashew cream. Make certain the substitution is in equal parts to maintain the soup’s creamy texture. Adjust seasonings as needed for flavor balance.
How Can I Make the Soup Spicier?
To spice up your soup, incorporate 1/4 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper flakes. Sauté with onions for depth. You can also swirl in a tablespoon of hot sauce before serving for extra heat.
Can I Prepare This Soup in Advance?
You can prepare this soup in advance. Follow the recipe, then cool it completely before refrigerating. Reheat gently on the stove, stirring occasionally. Add fresh herbs just before serving to maintain their vibrant flavor and aroma.
Creamy Red Potato Soup
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 Blender or immersion blender
Ingredients
- 4 cups red potatoes diced
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add diced red potatoes and chicken broth to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Remove pot from heat and allow to cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the pot to low heat and stir in heavy cream.
- Season with salt, black pepper, and thyme.
- Cook for an additional 5 minutes, stirring occasionally.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
