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- 4 medium-sized potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh chives or parsley for garnish You can make some swaps if you want. For a dairy-free version, use coconut cream instead of heavy cream. You can also use fresh herbs if you have them. They add bright flavor. Feel free to add vegetables like carrots or celery for more texture. - Blender or immersion blender - Large pot - Chopping board and knife Using the right tools makes cooking easy. A blender helps create that creamy texture you want. A large pot is great for cooking all the ingredients together. A good chopping board and knife will help you prep quickly. For the full recipe with step-by-step instructions, check out the section on Step-by-Step Instructions. To start, wash your hands and gather all ingredients. For the potatoes, peel and dice them into small cubes. This helps them cook quickly and evenly. Next, finely chop your onion and mince the garlic. Make sure the pieces are small to release their flavors well. Now it's time to sauté the onion and garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes. Stir it often until the onion becomes soft and clear. Then, add the minced garlic and cook for 1-2 more minutes until you smell that yummy garlic scent. After sautéing the onion and garlic, add the diced potatoes to the pot. Pour in 4 cups of vegetable broth. Bring this mixture to a boil. Once boiling, lower the heat and let it simmer for 15-20 minutes. You want the potatoes to be very tender. If they are not soft enough, they won’t blend well. When the potatoes are tender, add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season with salt and pepper to taste. For the best texture when blending, use an immersion blender. This tool allows you to blend the soup right in the pot. If you don’t have one, carefully transfer the soup to a regular blender in small batches. Once blended to your liking, return the pot to low heat. Stir in 1 cup of heavy cream. Let it heat for about 5 minutes. This cream makes the soup rich and smooth. Taste the soup again and adjust seasoning if needed. For a pretty presentation, serve the soup hot in bowls. Garnish with fresh chives or parsley on top. This simple touch makes the dish look nice and adds a fresh taste. For the full recipe, check out the details above. Enjoy your cozy bowl of creamy potato soup! - Overcooking potatoes: This can turn them mushy. Check for tenderness at the 15-minute mark. - Skipping seasoning steps: Don’t rush this part! Seasoning adds depth and flavor. Always taste as you go. - Suggested additional spices: Adding paprika gives a nice warmth. Cumin adds an earthy touch. Experiment with what you love. - Cheese topping options: Try sharp cheddar for a bold taste. A sprinkle of Parmesan can add a rich finish. - Slow cooker method: Combine all ingredients. Set on low for 6-8 hours. This method deepens flavors and requires no fuss. - Instant pot method: Use the sauté function first. Then add all ingredients and cook for 10 minutes. Perfect for busy days! For the complete guide on making this dish, check the Full Recipe. {{image_2}} You can change the taste of your creamy potato soup easily. For a spicy kick, add jalapeños or drizzle in hot sauce. This heat pairs well with the creamy texture. If you want an earthy flavor, try adding mushrooms. They bring depth and richness to the soup. Just sauté them with the onions before adding the broth. This simple step will elevate your dish. You can make a vegan version of this soup. Use coconut cream instead of heavy cream. It adds creaminess and a hint of sweetness. Always check for plant-based broth too. Many options are available. For gluten-free needs, ensure you use gluten-free broth. This will keep everyone happy at the table. Serving this soup is fun and creative. Pair it with fresh bread or a light salad for a perfect meal. You can also serve it in bread bowls for a unique twist. For gatherings, consider topping it with croutons or cheese. This adds both texture and flavor. Don't forget to sprinkle fresh herbs on top for a pop of color. To keep your creamy potato soup fresh, store it in airtight containers. Glass jars or plastic containers work well. Make sure to leave some space at the top since the soup can expand. Always label your containers with the date to track freshness. This way, you know when it’s time to eat or toss! You can freeze this soup for later. To do this, let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a pot over low heat. Stir often to keep it smooth and creamy. In the fridge, your creamy potato soup lasts about 3 to 5 days. If it starts to smell sour or looks off, it is best to toss it. Always give it a quick taste before serving. If it seems strange, do not eat it. Enjoy your cozy soup while it’s fresh! For the full recipe, check out the section above. To thicken your potato soup, you have a few great options. You can add potato flakes, which will absorb some liquid and create a richer texture. Another option is to stir in more heavy cream. If you prefer a lighter choice, you can use a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it into the soup while it simmers. Each method will help you achieve the creamy thickness you desire. Absolutely! Different potatoes can change the soup's texture and flavor. Russet potatoes are starchy and create a fluffy soup. Yukon Gold potatoes offer a buttery taste and creamy mouthfeel. Red potatoes hold their shape well but may not make the soup as creamy. Mixing potato types can add depth to the flavor. Experiment to find your favorite blend! Yes, you can make this soup ahead of time. To do this, follow the recipe as usual, but skip adding the cream until you reheat it. This helps keep the soup creamy. Store the cooled soup in an airtight container in the fridge for up to three days. When you’re ready to enjoy it, gently reheat the soup in a pot. Add the cream at this stage and stir well. This way, your soup stays rich and delicious! For the full recipe, check out the details above. This blog post covered how to make a delicious potato soup. We explored the key ingredients, alternative options, and tools needed. You learned preparation steps, cooking methods, and ways to enhance flavor. We also discussed variations, storage tips, and FAQs to help you out. In closing, enjoy experimenting with this soup. It’s easy to customize and perfect for any season. Your kitchen will be warm, inviting, and full of flavor. Happy cooking!

Easy Creamy Potato Soup

Warm up with this creamy garlic herb potato soup that's as delicious as it is easy to make! Perfect for chilly days, this comforting recipe features tender potatoes, fragrant garlic, and a touch of cream for richness. Whether you're cooking for family or treating yourself, this soup is a must-try. Click through to explore this delectable recipe and bring warmth to your kitchen today!
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Ingredients
  

4 medium-sized potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.

    Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Once the potatoes are cooked, add the dried thyme, dried rosemary, salt, and pepper, stirring to combine.

          Use an immersion blender to puree the soup until you reach your desired consistency (smooth or chunky). If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.

            Return the pot to low heat, and stir in the heavy cream. Allow it to heat through for about 5 minutes, adjusting the seasoning with more salt and pepper as needed.

              Serve the soup hot, garnished with fresh chives or parsley.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4