Description
This comforting and nourishing creamy potato soup is the definition of a soul-satisfying meal. Featuring a wholesome base of Yukon Gold potatoes, aromatic carrots, celery, and onions, this vegetable-forward recipe relies on blending a portion of the potatoes for a naturally smooth and silky texture. It is a perfect, mindful one-pot meal that provides gentle sustenance for busy weeknights, offering a balanced and heart-healthy option for the whole family.
Ingredients
1 1/2 pounds Yukon Gold potatoes, cubed
1 medium yellow onion, finely diced
2 medium carrots, finely chopped
2 stalks celery, finely sliced
3 to 4 cloves garlic, minced
3 tablespoons unsalted butter
4 cups vegetable broth
1 cup milk or unsweetened almond milk
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: fresh chives for garnish
Instructions
In a large pot, melt the butter over medium heat.
Add the onion, carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Add the minced garlic and cook for another minute until aromatic.
Add the cubed potatoes, thyme, and vegetable broth. Increase heat to bring to a boil, then reduce to a simmer.
Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to pulse the soup a few times, leaving some chunks for texture while thickening the broth.
Stir in the milk and season with salt and pepper to taste.
Simmer for an additional 2-3 minutes to heat through and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. For extra protein, you can stir in white beans before blending.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg