Creamy Potato Soup
Servings: 4
This Creamy Potato Soup recipe is easy to make, delicious and creamy (without cream) and topped with chives, cheddar and ruffle chips!
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Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- pinch ground pepper
- pinch chili flakes
- 1 navy or cannellini beans (drained and rinsed)
- 4 cups chopped yellow potatoes, peeled (about 4 medium potatoes)
- 6 cups vegetable or chicken broth
- 1 cup shredded white cheddar cheese plus more for garnish
- Minced chives, Sour cream or plain ruffle chips for garnish
Instructions
- In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes.
- To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes.
- Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender.
- Remove the pot from the heat.
- Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper and then stir in 1 cup of shredded white cheddar. If you like the soup less thick, add a bit more broth and stir to combine.
- Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!
Notes
- Store in the fridge for up to 2 days. You can make it Friday for weekend lunches!
- A quick note when you go to reheat the soup, since it's quite thick, add a splash of broth or water and then reheat on medium-low.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!