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Creamy Potato Soup Recipe

Creamy Potato Soup Recipe

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  • Author: Amour de cuisine
  • Total Time: 1 hour 10 minutes
  • Yield: 6 serving 1x

Description

This creamy potato soup gets its depth from slow-caramelised onions, a quick deglaze, and a fragrant herb simmer. Blend until silky, then finish with lemon and olive oil for a lighter, brighter bowl at home.

Ingredients

Scale
  • 2 tbsp Butter
  • 1nLarge onion (1, finely sliced)
  • 2 cloves Garlic ( minced)
  • 680 g / 1½ lb Yukon Gold potatoes (cut into 2.5 cm / 1-inch cubes – about 4 packed cups)
  • 4 cups Broth
  • 1-2 cups Water (as needed)
  • ¼ cup White wine or vinegar ( for deglazing)
  • 1 tsp Kosher salt (then adjust)
  • 1 tsp Ground black pepper
  • Fresh rosemary + thyme (1 sprig each, plus extra to finish)
  • 1 Bay leaf
  • 1 tbsp Fresh lemon juice 
  • Extra-virgin olive oil (up to 4 tbsp, to serve, optional)

Instructions

  1. Heat a Dutch oven over medium heat.
  2. Add the butter plus a small drizzle of oil, and warm until the butter is melted and foamy (that’s your signal to start cooking).
  3. Add the sliced onion, season with a small pinch of salt, and stir to coat.
  4. Cook, stirring about every 5 minutes, until it goes soft → golden → deep golden-brown. If it sticks or dries out: add 1 tbsp water or broth, scrape the bottom, and keep going (you may use up to ~60 ml / ¼ cup total).
  5. Stir in the minced garlic for 1 minute, just until fragrant—don’t let it brown.
  6. Pour in the white wine or vinegar and scrape up all the browned bits from the bottom of the pot.
  7. Let it simmer for 3–5 minutes, until the liquid is mostly absorbed.
  8. Add the potatoes, broth, salt, pepper, rosemary, thyme, and bay leaf.
  9. Bring to a boil, then reduce to a gentle simmer for about 20 minutes, until the potatoes are very tender (a knife should slide in easily).
  10. Remove the herb stems and bay leaf, then add the lemon juice.
  11. Blend with an immersion blender until smooth and velvety (or use a blender in batches).
  12. Taste and adjust salt, pepper, and lemon in small increments.
  13. Ladle into bowls, finish with a drizzle of extra-virgin olive oil and a sprinkle of fresh herbs.
  14. Serve immediately, piping hot.
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Category: soup
  • Cuisine: easy cuisine

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal

Find it online: https://www.amourdecuisine.fr/en/article-creamy-potato-soup-recipe.html