Prep 10 mins
Cook 30 mins
This is a favorite of mine. Light simple, quick to make and very very healthy. I love to serve this as a starter for a dinner party or served in small coffee cups as it makes a great comfort food sitting around the fireplace or watching the games on TV. Some grilled sandwiches and maybe some fries for a simple light dinner.
- 4 large potatoes, peeled and very rough chopped
- 2 medium carrots, peeled and very rough chopped
- 1 large onion, rough very chopped
- 5 cups chicken broth
- 3⁄4 cup heavy cream (you can use a lighter cream or even milk if you like)
- 1 teaspoon minced garlic
- 1 teaspoon butter
- 1 tablespoon fresh parsley, chopped
- 1 bay leaf
- 1 teaspoon dried thyme, chopped
- 1 tablespoon cornstarch (optional)
- crumbled bacon
- chopped scallion
- thick slices of baguettes topped with melted gruyere or swiss cheese
- Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
- Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
- Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.
Just what we needed for a chilly afternoon. This soup is easy to prepare, quick and very tasty. My soup was plenty thick and full of flavor. We really enjoyed the taste and consistency. I used half-and-half and am thinking next time I'll try it with skim milk. I think it would work. Thanks for another winner of a recipe! ~Made for Spring 2011 PAC~
Very easy and tasty potato soup. Just what I was looking for! I made this asw written, using fat free half and half for the heavy cream. I was going to add the cornstarch slurry, but after pureeing, my soup was pleasantly thick without it. I believe my potatoes were larger than "large." I garnished with the chopped scallions. It was delicious and tasted way more fattening than it was. Thanx!
This soup is so yummy. I used a red onion, half and half cream. I used dry parsley. Thanks SarasotaCook :) Made for I Recommend tag game