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
For a creamier texture, you can use an immersion blender to partially blend the soup before adding the Brussels sprouts. Additionally, consider garnishing with a sprinkle of parmesan cheese or crispy bacon bits for an added layer of flavor. If you prefer a richer flavor, substitute some of the milk with cream. Adjust the seasoning at the end to ensure the perfect balance of flavors.
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