This quick and easy potato soup recipe is perfect for chilly weeknights! Ready in less than an hour. Vegetarian.
It is FINALLY soup weather and my lil’ soup-loving-heart could NOT be more pumped about it.
(“Soup!” my heart is saying. “I’m so pumped about you!“)
There’s just something magical about sweatpants and fall candles and a batch of soup bubbling away on the stove and a big ol’ loaf of fresh bread that speaks to the soul, you know?
(And I don’t know about you, but after the last few weeks, I could definitely use some soup-based soul-speakin.’ Because OMG).
This is another recipe from wayyyyyyy on back in the Life As A Strawberry archives – a post from the early days of the bloggity blog here whose photos desperately needed an update.
Also, ummm, this soup is amazing. And TBH, I felt like we all just really needed some of it in our faces again.
(PS, TBH = to be honest. If you’re like me and completely un-hip to the slang. Because TBH, I definitely had to Google TBH yesterday. All the 15-year-olds in America are probably doing a collective “omg-you’re-old” eye roll at me right now).
BUT THE SOUP!
It’s rich, filling, and full of thyme-y, potato-y goodness.
It’s also vegetarian* (*if you opt to use the vegetable stock, obvs) (WOOT) but hey, you could also totally add some bacon to it. If you’re into that kinda thing.
- 2 Tbsp. Extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 large red potatoes, cut into small cubes
- 1 Tbsp. unsalted butter
- 2 Tbsp. flour
- 2 cups turkey, chicken, or vegetable stock
- 3 sprigs fresh thyme
- ½ cup half and half
- In a large stock pot, heat olive oil over medium heat.
- Add onion, garlic, salt and pepper. Stir to combine and cook 2-3 minutes until onions are translucent.
- Add cubed potatoes to pot and cook for 1-2 minutes until potatoes have started to soften.
- Add butter to pot and stir until it's melted.
- Add flour to pot and stir to form a roux. Let cook for 1 minute.
- Add stock to pot ½ cup at a time, stirring well after each addition to break up any lumps of flour. The mixture will thicken fairly quickly at the beginning and then thin out considerably as you add stock.
- Remove leaves from thyme sprigs and add the leaves to the soup. Stir to combine and add another dash of salt and pepper if necessary.
- Reduce heat to low and cook soup, stirring occasionally, for about 15 minutes until soup has thickened and reached a simmer.
- Stir half and half into soup and cook for 5-10 minutes more until soup has thickened to your desired consistency.
If you'd like a smooth soup, blend the finished soup with an immersion blender (or in batches with a regular blender) to make a cream-of style soup.
Serve with this Easy Crusty French Bread!