Description
The perfect potato soup for chilly evenings!
Ingredients
Scale
- 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
- 1/2 cup half and half
Instructions
- 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 1/2 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.
Notes
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!