Description
A delicious creamy vegetable soup that’s perfect for any occasion.
Ingredients
Scale
- 10 cloves Garlic, peeled and minced
- 1 large Onion, diced
- 2 medium Potatoes, peeled and diced
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 cup Heavy cream (or dairy alternative) (Use coconut cream for a dairy-free version.)
- 1 teaspoon Thyme, dried
- Salt and pepper (To taste)
- Fresh herbs (like parsley or chives) (For garnish)
Instructions
- In a large pot over medium heat, drizzle olive oil. Add diced onions and sauté for about 5 minutes until they become translucent.
- Add minced garlic and cook for another minute until fragrant.
- Toss in the diced potatoes and stir to combine with the onion-garlic mix.
- Add the vegetable broth and thyme. Bring everything to a gentle boil.
- Reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer it in batches to a countertop blender.
- Stir in the heavy cream, salt, and pepper. Heat everything through but avoid boiling.
- Ladle the soup into bowls, garnish with fresh herbs, and enjoy!
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- Adjust salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg