Ingredients
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4 medium-sized potatoes (peeled and diced)
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1 medium onion (finely chopped)
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2 cloves garlic (minced)
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4 cups chicken or vegetable broth (Halal)
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1 ½ cups heavy cream (or half-and-half for a lighter option)
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2 tablespoons unsalted butter
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper (or to taste)
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1 tablespoon olive oil
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1 cup shredded cheddar cheese (optional for garnish)
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1/4 cup chopped green onions (optional for garnish)
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A handful of fresh parsley (optional for garnish)
Ingredient Highlights
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Potatoes: The base of the soup, potatoes provide the creamy texture and earthy flavor. You can use russet or Yukon Gold potatoes for a smooth and creamy base.
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Butter & Olive Oil: These fats create a rich flavor while sautéing the onions and garlic, giving the soup its depth.
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Cream: Heavy cream adds the signature creamy consistency, making the soup feel indulgent and comforting.
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Herbs: Thyme, salt, and pepper season the soup to perfection, adding savory notes that complement the potatoes.
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Broth: Chicken or vegetable broth serves as the liquid base, enhancing the soup with a savory depth.
Instructions
Prepare the Soup Base:
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Sauté the Onion and Garlic: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
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Add Potatoes: Add the diced potatoes to the pot and stir them around to coat them in the butter and oil mixture. Let them cook for about 2 minutes to absorb the flavor.
Add the Liquid and Seasonings:
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Add the Broth: Pour in the chicken or vegetable broth, ensuring that the potatoes are fully covered. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
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Season the Soup: Stir in the thyme, salt, and pepper, and let the flavors meld together as the soup simmers.
Blend the Soup:
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Mash the Potatoes: For a creamy texture, use a potato masher to mash some of the potatoes in the soup. You can mash them to your desired consistency, leaving some chunks for texture, or mashing them completely for a smoother soup.
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Add the Cream: Pour in the heavy cream (or half-and-half) and stir well to incorporate it into the soup. Let the soup simmer for an additional 5-7 minutes to heat through.
Final Touches:
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Adjust Seasoning: Taste the soup and adjust the seasoning, adding more salt, pepper, or thyme as needed.
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Serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and fresh parsley, if desired. Serve immediately for the best experience.
- Prep Time: 10minutes
- Cook Time: 35minutes
Nutrition
- Serving Size: 8
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 5g