Potato Soup Recipe Video
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Description
Potato soup is a delicious and comforting dish that is perfect for those colder days. It is creamy, rich, and full of flavor, making it a great choice for a family meal or a warming lunch. This recipe is easy to follow and perfect for beginners. With only a few simple ingredients and some basic kitchen equipment, you can whip up this delicious soup in no time.Prep Time
The prep time for this soup is minimal, taking only around 10 minutes to prepare all the ingredients before cooking.Cook Time
The cook time for this soup is around 30 minutes, making it a quick and easy meal to prepare.Ingredients
- 6 medium-sized potatoes
- 1 onion
- 2 garlic cloves
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of smoked paprika
- 2 tablespoons of olive oil
Equipment
- A large pot or dutch oven
- A blender or immersion blender
- A wooden spoon
- A knife and cutting board
Method
- Peel and chop the potatoes into small pieces, and finely chop the onion and garlic.
- Heat the olive oil in a large pot over medium heat, and add the onions and garlic. Cook for 2-3 minutes until softened.
- Add the chopped potatoes, chicken or vegetable broth, salt, black pepper, thyme, rosemary, oregano, and smoked paprika to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for around 20-25 minutes or until the potatoes are tender.
- Remove the pot from the heat and let it cool for a few minutes.
- Use a blender or immersion blender to blend the soup until smooth and creamy. If using a blender, transfer the soup in batches and blend until smooth.
- Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through, being careful not to let it boil.
- Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
- Serve the soup hot with some crusty bread, croutons, or a sprinkle of fresh herbs.
Notes
This soup can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it gently over low heat, and stir in some extra cream or broth if it has thickened too much.Nutrition Info
This potato soup recipe serves around 6 people and contains approximately 375 calories per serving. It is high in vitamin C, potassium, and fiber, making it a nutritious and healthy meal choice.Recipes FAQ
Can I use different herbs in this soup?
Yes, you can customize the herbs to your liking or use whatever you have on hand. Fresh herbs work well in this soup too, but use double the amount of dried herbs.Can I make this soup vegan?
Yes, you can make this soup vegan by using vegetable broth instead of chicken broth, and swapping the heavy cream for a plant-based alternative such as coconut milk.Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container or bag. Thaw it in the fridge overnight before reheating it gently over low heat.Recipe Tips
- For a chunkier soup, reserve some of the cooked potatoes and add them back into the blended soup before serving.
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the cooked potatoes until smooth.
- For a richer soup, you can use half-and-half or whole milk instead of heavy cream.
- If you prefer a thinner soup, you can add more broth or cream to reach your desired consistency.
- For a smokier flavor, you can increase the amount of smoked paprika or add some crumbled bacon or ham to the soup.
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