Description
A comforting and creamy potato soup recipe that is perfect for any occasion.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon fresh thyme leaves
- 2 ½ lbs. peeled and diced Yukon Gold potatoes (about 5 cups)
- 4 cups chicken broth
- 1 cup milk
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh thyme leaves for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the fresh thyme leaves.
- Add the diced potatoes and chicken broth, bringing the mixture to a boil.
- Reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- In a small bowl, mix the cornstarch with a little bit of milk to create a slurry.
- Stir the slurry into the soup along with the remaining milk, cooking until the soup thickens.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh thyme leaves.
Notes
- This soup can be made ahead of time and reheated.
- For a richer flavor, add cheese or bacon as toppings.
- Adjust the thickness by adding more or less milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American