Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings
This is indeed the best Potato Soup you will ever have! It will only take you 30 minutes to make this soup. Make sure to read the notes below for some suggestions. Enjoy!
Ingredients:
2 tbsp unsalted butter
1 c milk
1 garlic clove, chopped
4 c chicken broth
1 tsp fresh thyme leaves
1 tbsp cornstarch
2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c
2 tbsp olive oil
fresh thyme leaves for garnish
1 c onion, chopped
1/2 tsp black pepper
1 tsp salt
Directions:
Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then allow them to become hot.
Put the onions into the hot Dutch oven, then sauté for 5 minutes or until soft.
Add the garlic and fresh thyme, then sauté for about a minute or until aromatic.
Add the potatoes and chicken broth, then stir just until combined. Let the mixture boil and cook the potatoes for about 10 minutes or until soft.
Reduce the heat to low, then mash the potatoes with a masher.
Stir in 1 tbsp of cornstarch dissolved in 1 cup of milk until well blended. Cook for another 5 minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Remove from the heat.
Sprinkle freshly chopped thyme over each serving.
Serve right away. Enjoy!
Notes:
Feel free to use your preferred type of potatoes for this recipe. Although, I highly suggest using Yukon Gold.
Top each serving with crumbled bacon, cheese, and sour cream.
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1g, Calories: 192 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 754mg | Fiber: 3g | Sugar: 3g
Ingredients
- 2 tbsp unsalted butter
- 1 c milk
- 1 garlic clove, chopped
- 4 c chicken broth
- 1 tsp fresh thyme leaves
- 1 tbsp cornstarch
- 2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c
- 2 tbsp olive oil
- fresh thyme leaves for garnish
- 1 c onion, chopped
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then allow them to become hot.
Put the onions into the hot Dutch oven, then sauté for 5 minutes or until soft.
Add the garlic and fresh thyme, then sauté for about a minute or until aromatic.
Add the potatoes and chicken broth, then stir just until combined. Let the mixture boil and cook the potatoes for about 10 minutes or until soft.
Reduce the heat to low, then mash the potatoes with a masher.
Stir in 1 tbsp of cornstarch dissolved in 1 cup of milk until well blended. Cook for another 5 minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Remove from the heat.
Sprinkle freshly chopped thyme over each serving.
Serve right away. Enjoy!
Notes
Feel free to use your preferred type of potatoes for this recipe. Although, I highly suggest using Yukon Gold. Top each serving with crumbled bacon, cheese, and sour cream. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
