Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.
- Add diced potatoes and vegetable broth; bring to a gentle simmer.
- Season with salt, pepper, and thyme. Simmer 20-25 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth; adjust texture as desired.
- Stir in heavy cream if using. Heat through without boiling. Garnish with fresh parsley before serving.
Notes
✨ For a richer flavor, roast the garlic cloves before adding them to the soup.
???? Yukon Gold potatoes add creaminess, but russet potatoes can be used as a substitute.
???? Adjust thickness by adding extra broth for a lighter soup or blending only half for more texture.
???? Fresh herbs like rosemary or parsley make excellent garnishes.
???? Serve with crusty bread or cheesy toasts for an authentic French touch.
???? Yukon Gold potatoes add creaminess, but russet potatoes can be used as a substitute.
???? Adjust thickness by adding extra broth for a lighter soup or blending only half for more texture.
???? Fresh herbs like rosemary or parsley make excellent garnishes.
???? Serve with crusty bread or cheesy toasts for an authentic French touch.
