Creamy Herb-Infused Potato Soup

Description

Indulge in the comforting embrace of Creamy Herb-Infused Potato Soup, a delightful creation perfect for warding off the chill of cooler days. This recipe combines the rustic goodness of potatoes with a medley of aromatic herbs and a touch of creaminess. It’s ideal for anyone looking for a hearty, warming dish that soothes the soul while tantalizing the taste buds.

Ingredients

• 1 ½ pounds (680g) potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 tablespoon minced garlic (about 3 to 4 cloves)
• 3 tablespoons butter or olive oil
• 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons all-purpose flour
• 4 cups chicken stock or vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/4 cup cream (or alternatives such as half and half, sour cream, or plain yogurt)
• 1 cup shredded cheese (optional)
• Optional for serving: chives or scallions, sour cream, fried shallots, hot sauce

Step-by-Step Directions

Step 1: Sauté Vegetables

In a large, heavy-bottomed pot, melt the butter over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 to 6 minutes.

Step 2: Add Garlic and Herbs

Stir in minced garlic, rosemary, red pepper flakes, salt, and black pepper. Cook for an additional 30 seconds until fragrant.

Step 3: Incorporate Flour

Sprinkle flour over the vegetables, stirring continuously for about 1 minute until it achieves a medium blonde color.

Step 4: Add Liquid

Gradually whisk in half of the stock, ensuring no flour lumps remain, then add the remaining stock and continue to whisk.

Step 5: Simmer with Potatoes

Add the chopped potatoes and a bay leaf. Bring to a boil, then reduce to a simmer, letting it cook covered until potatoes are tender, around 20 minutes.

Step 6: Final Seasoning and Texture

Remove the bay leaf, stir in cream and optional cheese. For a creamy consistency, mash or blend half of the soup then stir back into the pot. Adjust seasoning as needed.

Servings & Preparation Time

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: Approximately 4-6 servings

Tips for Storage & Reheating

• Store the cooled soup in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove over medium heat, stirring frequently until hot. Add a bit of broth or water if the soup has thickened too much during storage.
• For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Creamy Herb-Infused Potato Soup recipe not only promises a delicious warming meal but also offers flexibility with ingredients to suit diet preferences or availability. It’s a versatile dish that can be adapted to feature whatever herbs or toppings you have on hand, making it a reliable and enjoyable recipe for any home cook seeking comfort in a bowl.

Creamy Herb-Infused Potato Soup

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: Approximately 4-6 servings 1x

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Description

Indulge in the comforting embrace of Creamy Herb-Infused Potato Soup, a delightful creation perfect for warding off the chill of cooler days. This recipe combines the rustic goodness of potatoes with a medley of aromatic herbs and a touch of creaminess. It’s ideal for anyone looking for a hearty, warming dish that soothes the soul while tantalizing the taste buds.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds (680g) potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 tablespoon minced garlic (about 3 to 4 cloves)
• 3 tablespoons butter or olive oil
• 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons all-purpose flour
• 4 cups chicken stock or vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/4 cup cream (or alternatives such as half and half, sour cream, or plain yogurt)
• 1 cup shredded cheese (optional)
• Optional for serving: chives or scallions, sour cream, fried shallots, hot sauce

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Instructions

1. Step 1: Sauté Vegetables In a large, heavy-bottomed pot, melt the butter over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 to 6 minutes.
2. Step 2: Add Garlic and Herbs Stir in minced garlic, rosemary, red pepper flakes, salt, and black pepper. Cook for an additional 30 seconds until fragrant.
3. Step 3: Incorporate Flour Sprinkle flour over the vegetables, stirring continuously for about 1 minute until it achieves a medium blonde color.
4. Step 4: Add Liquid Gradually whisk in half of the stock, ensuring no flour lumps remain, then add the remaining stock and continue to whisk.
5. Step 5: Simmer with Potatoes Add the chopped potatoes and a bay leaf. Bring to a boil, then reduce to a simmer, letting it cook covered until potatoes are tender, around 20 minutes.
6. Step 6: Final Seasoning and Texture Remove the bay leaf, stir in cream and optional cheese. For a creamy consistency, mash or blend half of the soup then stir back into the pot. Adjust seasoning as needed.

• Prep Time: 10 minutes
• Cook Time: 35 minutes