Perfect Potato Soup Recipe

Written by John fenster

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4 cups potatoes, peeled and diced 1 tablespoon olive oil or butter 1 onion, chopped 2 carrots, diced 2 celery stalks, diced 2 cloves garlic, minced 4 cups vegetable or chicken broth 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste 1 cup milk or cream 1 cup shredded cheddar cheese Chopped green onions or fresh parsley for garnish

Ingredients

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In a big pot, heat olive oil or butter on medium. Add chopped onion, carrots, and celery. Sauté until vegetables soften, about 5 minutes.

Instructions

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Add chopped potatoes, vegetable or chicken broth, dried thyme, rosemary, salt, and pepper.

2

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Cover the pot, lower the heat to low, and boil the soup for 15-20 minutes until the potatoes are cooked.

3

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Immersion blenders can partially mix soup, leaving lumps for texture. 

4

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If you don't have an immersion blender, mix a part of the soup until smooth and return it to the saucepan.

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Serve potato soup in dishes with shredded cheddar cheese, chopped green onions, or fresh parsley.

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