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).
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.
The perfect potato soup for chilly evenings!
- 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. Ladle into bowls and serve immediately.
Use milk instead of the half and half if you prefer – you just may need to cook the soup a little longer to let it thicken!
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!
For a healthy twist, swap our favorite Magic Cauliflower Cream for the half and half in this recipe!
- Calories: 322