Description
Comforting “creamy herb-infused potato soup” brings warmth from rustic French kitchens with silky smooth textures and delicate herbal notes. Fresh herbs and rich cream invite you to savor each spoonful of this soul-warming classic.
Ingredients
Scale
Main Vegetables:
- 1.5 pounds (680 grams) 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)
Herbs and Seasonings:
- 1 teaspoon fresh rosemary, chopped or 0.25 teaspoon dried
- 0.25 teaspoon crushed red pepper flakes
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Base and Additional Ingredients:
- 3 tablespoons butter or olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or vegetable broth
- 0.25 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
Instructions
- Warm a spacious, thick-bottomed cookware over moderate heat, melting butter until it shimmers with a golden glow.
- Introduce diced onions, carrots, and celery into the buttery environment, gently coaxing them to soften and release their aromatic essence for approximately 5-6 minutes.
- Sprinkle minced garlic, rosemary, red pepper flakes, salt, and black pepper into the vegetable medley, stirring briefly to awaken their fragrant personalities.
- Dust flour over the vegetable mixture, continuously stirring to create a roux with a delicate blonde undertone, ensuring an even, lump-free coating.
- Pour half the stock into the pot, whisking diligently to prevent any flour clusters, then incorporate the remaining liquid with smooth, deliberate movements.
- Drop chopped potatoes and a bay leaf into the liquid landscape, elevating heat to trigger a boil before reducing to a gentle simmer.
- Cover and allow the soup to transform, with potatoes becoming tender and yielding, approximately 20 minutes of patient simmering.
- Extract the bay leaf, then introduce cream and optional cheese, stirring to integrate these luxurious elements.
- For an ultra-silky texture, partially mash or blend a portion of the soup, then reintegrate into the main pot, creating a harmonious, creamy consistency.
- Taste and calibrate seasoning, ensuring a perfectly balanced flavor profile that celebrates each ingredient’s contribution.
Notes
- Prep ahead by chopping vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Keep herbs fresh by storing rosemary in a damp paper towel inside a sealed container in the refrigerator before using.
- Control thickness by adjusting stock quantity – less liquid creates a heartier soup, while more makes it lighter and more broth-like.
- Elevate flavor by using homemade stock or high-quality store-bought broth with rich, deep undertones.
- Customize toppings with crispy bacon bits, fresh chives, extra cheese, or a drizzle of olive oil for added complexity and visual appeal.
- Storage tip: refrigerate soup in an airtight container for up to 4 days, gently reheating on stovetop while stirring occasionally to maintain creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg