Easy Creamy Fall Potato Soup
This creamy potato soup is perfect for chilly days, packed with flavor!
Ingredients
Main Ingredients
- 3.5 lbs Russet potatoes, peeled and diced Use starchy potatoes for a creamy texture.
- 1 cup Onion, chopped Add more for extra flavor.
- 0.75 cup Carrots, diced Gives a subtle sweetness.
- 3 cups Vegetable broth Substitute with chicken broth if desired.
- 1 cup Heavy cream For a richer texture, use half-and-half.
- 2 tbsp Butter Adds richness to the soup.
- 1 tsp Salt Adjust to taste.
- 0.5 tsp Black pepper Freshly ground for the best flavor.
- 1 tsp Thyme, dried A perfect herb for fall.
Instructions
Preparation Steps
- Melt butter in a large pot over medium heat. Sauté onions and carrots until soft.
- Add potatoes to the pot and stir well to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes or until potatoes are tender.
- Blend the soup until smooth using an immersion blender or a traditional blender.
- Stir in the heavy cream, salt, black pepper, and thyme. Heat through.
- Taste and adjust seasoning if necessary before serving warm.
Notes
For extra flavor, top with croutons and a sprinkle of fresh herbs before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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