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creamy red potato soup

Creamy Red Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

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

For best results, use fresh red potatoes as they offer a creamy texture and sweet flavor to the soup. If you prefer a thicker consistency, you can add a small amount of flour to the sautéed onions before adding the broth. Adjust seasonings to taste, and consider topping with crumbled bacon or shredded cheese for additional flavor.
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