Ingredients
Scale
- 6 tablespoons butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 3 garlic cloves, minced
- 1 ½ teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 cups vegetable broth
- 1 cup whole milk
- ½ cup heavy cream
- Sour cream, for serving
- Chopped chives or parsley, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, celery, carrots, garlic, thyme, salt, and pepper. Cook until the vegetables are softened, about 5-7 minutes.
- Add the cubed potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are fork-tender, about 25-30 minutes.
- Remove the pot from heat and stir in the milk and heavy cream.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a blender, being careful with hot liquid.
- Serve hot, topped with sour cream and garnished with chopped chives or parsley.
Notes
For a thicker soup, reduce the broth slightly or add a tablespoon of flour when cooking the vegetables. You can also add crispy bacon or shredded cheddar cheese as toppings for extra flavor. Use an immersion blender for easy blending directly in the pot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg