Description
This Creamy Rustic Potato Soup is a comforting, hearty dish perfect for cozy meals. Made with tender potatoes simmered in a flavorful broth and blended to a luscious creamy texture, it’s enhanced with aromatic herbs and finished with rich cream and butter. Optional additions like cheddar cheese and bacon add an extra layer of indulgence, while fresh parsley provides a bright garnish.
Ingredients
Scale
Soup Base
- 6 medium-sized russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Finishings
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese (optional)
- 4 slices of bacon, cooked and crumbled (optional)
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop a sweet and savory base for the soup.
- Add Garlic: Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant but not browned, enhancing the overall flavor complexity.
- Add Potatoes: Add the diced potatoes to the pot, stirring well to coat them evenly with the onion and garlic mixture, allowing flavors to meld early.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth along with bay leaves, dried thyme, dried rosemary, salt, and black pepper. Stir everything to evenly distribute the herbs and seasoning.
- Simmer: Increase heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes until the potatoes are tender and cooked through.
- Blend Soup: Remove the bay leaves. Using an immersion blender, puree the soup to your preferred consistency—fully smooth or partially blended for a chunkier texture.
- Add Cream and Butter: Stir in the heavy cream and butter, mixing until the butter has completely melted and the soup becomes creamy and smooth, enriching the flavor and texture.
- Add Cheese (Optional): If desired, add shredded cheddar cheese and stir until fully melted and incorporated for a cheesy, indulgent taste.
- Serve and Garnish: Serve the soup hot, garnished with chopped fresh parsley and crumbled bacon if using, adding freshness and a savory crunch to each bowl.
Notes
- You can use vegetable broth to make the soup vegetarian; ensure the cheese and bacon are omitted in that case.
- For a dairy-free version, substitute heavy cream with coconut milk and omit butter.
- If you prefer a thicker soup, partially blend the potatoes, leaving chunks for texture.
- Cook bacon separately until crispy for maximum flavor before adding as a topping.
- Fresh herbs can be used instead of dried for a more vibrant flavor; increase the quantity slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
