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Cream of Potato and Thyme Soup

Cream of Potato and Thyme Soup

Creamy Potato soup with tons of flavour that can be made vegetarian, gluten-free and dairy-free.

Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 291 kcal

Ingredients

  • 10 c water
  • 2 tsp salt
  • 3-4 white potatoes large
  • 1 tbsp butter or olive oil if dairy free
  • 1 yellow onion medium
  • 2-4 cloves garlic to taste
  • 3 sprigs of thyme
  • 1 c heavy cream or equal amount veggie broth for dairy free
  • 1/2 c milk
  • 2-3 c vegetable broth depending on how thick you want the soup
  • 1 tbsp salt to taste
  • 1 tsp pepper to taste
  • 1 tsp smoked paprika

Instructions

  1. Begin by organizing your pot, your cutting board, your knife and your food supplies.

  2. Fill the pot with the water and the first amount of salt and put on the stove over high heat.

  3. While the water is coming to a boil, peel the potatoes and dice them into equal sized pieces for even cooking.

  4. Once the water is boiling, add the chopped potatoes and reduce heat to medium.

  5. Peel and chop the onion.

  6. Peel and chop the garlic cloves.

  7. Once the potatoes have cooked through, strain them and reserve them in a bowl so you can use the pot again.

  8. Add butter and or olive oil to the pot so you can saute the onion and garlic in it.  If you are keeping this dairy free, then avoid the butter and use the olive oil.

  9. Once the oil is hot, add the onion and garlic and slowly cook it so that it carmelizes but doesn't burn.  

  10. Once your vegetables are soft, you add back the potatoes.  If you like chunks of potato in your potato soup, then reserve some of the cooked potato to add back in near the end of the recipe.  If you like your soup smooth, then add back all of the potatoes.  Add in the sprigs of thyme.

  11. Add in some salt, pepper, smoked paprika, heavy cream, milk and 2 cups of the vegetable broth to the mixture and simmer for 5- 10 minutes.  If you are keeping this dairy free, then substitute equal amounts of vegetable broth for the cream and milk and add one large diced avocado.  So for dairy free, at this stage, you would add 3 1/2 c of vegetable broth.  After blending below, you can add more to thin it out to the degree preferred.

  12. Remove the thyme sprigs and transfer soup mixture carefully to a blender and blend until smooth.  Add more vegetable broth until you get the thickness you like.

  13. Once you are happy with the texture of the soup, return it to the pot and add back any potato that you reserved to add at the end.  Taste the soup and adjust the seasoning using salt, pepper and granulated garlic or garlic powder.  You will have to re-season because you have added additional liquid so don't be surprised.

  14. Ladle in bowls and garnish with croutons and crispy salami strips if desired.

    Serve with a Cheesy Pepper Savory Scone!

Recipe Notes

If you make this dairy free, the calories drop to 167 per serving.