Thyme for potato soup! See what I did there? This soup is a warm hug on a cold day. It’s velvety creaminess combined with its chunky hardiness is the perfect meal. Add a crunchy piece of garlic bread on the side and you’re practically in heaven.

 

The What: 
  • 4 tablespoons unsalted butter
  • 2 onions, chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, chopped
  • 6 potatoes, cubed
  • 6 cups water
  • 3 bay leafs
  • 1 carrot, peeled
  • 1 cup whole milk
  • 3 tablespoons butter
  • Salt and peper
  • 1 tablespoon fresh thyme

 

The How: 

It does not matter how you chop the onions and garlic, as they will be blended to creamy smoothness. Pay closer attention to the potato cubes, as some will remain whole in the soup; try to chop them about the same size and soak them in water until you are ready to use.

Place a pot on medium high heat and add the butter. Once the butter begins to melt add the onions and sauté for five minutes stirring occasionally. Do not put the heat on high to speed up the process, you want it go low and slow to develop the flavors.

Add a teaspoon of sugar, a pinch of salt, and sauté for another five minutes.

Once the onions caramelize slightly, add the garlic and sauté for 2 minutes until you can smell the garlic.

Add the potatoes, a pinch of salt and cook in the butter for 3 minutes, this will allow the potatoes to absorb the butter and salt.

Add 6 cups of water, 3 bay leafs, one whole carrot. Do not chop the carrot as you will be blending half the soup and you want it to be creamy white, not 70’s orange.

And that’s where you place your spoon like a boss.

Lower the heat to medium and gently boil for 20 minutes. The cooking time depends on how big your potato cubes are, test with a fork one piece of potato to make sure they are fully cooked.

After about 20 minutes, remove the bay leafs, carrot, and 1 cup of potato cubes from the pot.

Discard the bay leafs and chop the carrot.

Place the rest of the soup in a blender and blend until silky smooth. If the blender is small, blend in batches, there is no shame in doing that.

Pour the blended soup back into the pot, add the carrot and potato dices, milk, butter, and a pinch of salt and pepper. Simmer for 10 minutes.

Stir in the fresh thyme at the end.

Eat!

 

Thyme For Potato Soup

Thyme For Potato Soup

Thyme for potato soup! See what I did there? This soup is a warm hug on a cold day. It's velvety creaminess combined with its chunky hardiness is the perfect meal. Add a crunchy piece of garlic bread on the side and you're practically in heaven.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 onions, chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, chopped
  • 6 potatoes, cubed
  • 6 cups water
  • 3 bay leafs
  • 1 carrot, peeled
  • 1 cup whole milk
  • 3 tablespoons butter
  • Salt and peper
  • 1 tablespoon fresh thyme

Instructions

  1. It does not matter how you chop the onions and garlic, as they will be blended to creamy smoothness. Pay closer attention to the potato cubes, as some will remain whole in the soup; try to chop them about the same size and soak them in water until you are ready to use.
  2. Place a pot on medium high heat and add the butter. Once the butter begins to melt add the onions and sauté for five minutes stirring occasionally. Do not put the heat on high to speed up the process, you want it go low and slow to develop the flavors.
  3. Add a teaspoon of sugar, a pinch of salt, and sauté for another five minutes. Once the onions caramelize slightly, add the garlic and sauté for 2 minutes until you can smell the garlic.
  4. Add the potatoes, a pinch of salt and cook in the butter for 3 minutes, this will allow the potatoes to absorb the butter and salt.
  5. Add 6 cups of water, 3 bay leafs, one whole carrot. Do not chop the carrot as you will be blending half the soup and you want it to be creamy white, not 70's orange.
  6. Lower the heat to medium and gently boil for 20 minutes. The cooking time depends on how big your potato cubes are, test with a fork one piece of potato to make sure they are fully cooked.
  7. After about 20 minutes, remove the bay leafs, carrot, and 1 cup of potato cubes from the pot. Discard the bay leafs and chop the carrot.
  8. Place the rest of the soup in a blender and blend until silky smooth. If the blender is small, blend in batches, there is no shame in doing that.
  9. Pour the blended soup back into the pot, add the carrot and potato dices, milk, butter, and a pinch of salt and pepper. Simmer for 10 minutes.
  10. Stir in the fresh thyme at the end.
  11. Eat!
http://www.foodosopher.com/potatosoup/

 

Check out more potato recipes HERE!