Velvet Gold Potato Soup
This Velvet Gold Potato Soup isn't just a meal; it’s a sensory experience. Imagine a bowl of creamy, gold-hued bliss that carries the earthy scent of garden herbs and the sweetness of slow-cooked aromatics. It’s the culinary equivalent of a soft blanket on a rainy afternoon.
Servings: 4
Ingredients
- 4 cups diced Russet potatoes
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and dicing the potatoes, dicing the onion, and mincing the garlic.
- In a large pot over medium heat, heat olive oil. Sauté onions and garlic until translucent (about 5 minutes).
- Add diced potatoes and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are fork-tender.
- Use an immersion blender to purée the soup until smooth; blend half for chunkier texture if preferred.
- Stir in heavy cream or milk and let it simmer gently on low heat, stirring occasionally.
- Season with salt, pepper, thyme, and chopped parsley before serving hot.