Creamy Potato Soup
Cozy Up with Creamy Potato Soup: The Ultimate Comfort Food
Is there anything more comforting than a warm bowl of soup on a chilly day? This Creamy Potato Soup is exactly that – a hug in a bowl! It’s rich, flavorful, and surprisingly easy to make. Forget complicated recipes and hours in the kitchen – this soup comes together in about 75 minutes, making it perfect for a weeknight dinner or a cozy weekend lunch.
We’ve taken the classic potato soup and elevated it with fresh thyme, a touch of fromage blanc for extra creaminess, and a delightful topping of crispy bacon, shredded cheese, and vibrant green onions. It’s a symphony of textures and flavors that will leave you wanting more.
What makes this Creamy Potato Soup special?
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Creamy Texture: The combination of potatoes and fromage blanc creates a luxuriously smooth and creamy soup without needing heavy cream.
- Flavorful & Aromatic: Fresh thyme and garlic infuse the soup with a wonderful aroma and depth of flavor.
- Customizable: Feel free to adjust the toppings to your liking! Swap the bacon for ham, use a different type of cheese, or add a sprinkle of paprika.
Tips for the Perfect Soup:
- Potato Choice: Russet or Yukon Gold potatoes work best for a creamy texture. Yukon Golds will give a slightly more buttery flavor.
- Don’t Overcook the Potatoes: You want them tender, but not falling apart. Overcooked potatoes can make the soup gummy.
- Blending: For a super smooth soup, use an immersion blender directly in the pot. Alternatively, carefully blend in batches in a regular blender.
- Taste and Season: Don’t be afraid to adjust the salt and pepper to your liking. A pinch of nutmeg can also add a lovely warmth.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 3 days in advance and stored in the refrigerator. You may need to add a little extra broth when reheating as it will thicken over time.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. It’s best to freeze it before adding the fromage blanc. Add the fromage blanc after thawing and reheating.
Q: Is this soup vegetarian?
A: Not as written, due to the bacon. You can easily make it vegetarian by omitting the bacon and using vegetable broth.
Q: What can I substitute for Fromage Blanc?
A: Sour cream or cream cheese (thinned with a little milk) can be used as substitutes, though the flavor will be slightly different.
We hope you enjoy this comforting and delicious Creamy Potato Soup as much as we do! It’s the perfect dish to warm you up from the inside out.
Creamy Potato Soup
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped onion (about 1 1/2 onions)
- 1/2 teaspoon chopped fresh thyme
- 5 cloves garlic, chopped
- 1 pound potatoes
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup green onions, chopped
- 1/2 cup fromage blanc
- 1/2 cup cheese, shredded
- 1/2 cup bacon, cooked and crumbled
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and thyme and cook for 1 minute more.
- Add potatoes and milk to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Place cauliflower mixture and milk in a blender or food processor. Blend until smooth.
- Add half of potato mixture to blender and pulse 5 to 6 times or until coarsely chopped. Repeat with remaining potato mixture.
- Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining salt, pepper, green onions, and fromage blanc. Stir until fromage blanc melts.
- Top evenly with remaining green onions, cheese, and bacon.
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