BEST POTATO SOUP

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings

Total comfort food! This Potato Soup is one of my favorite soups ever! It is made from simple ingredients. In just half an hour, you can enjoy this! Serve it with toasted bread, and you have yourself a meal to remember. Enjoy!

INGREDIENTS :

• 2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c
• 4 c chicken broth
• 1 c milk
• 1 c onion, chopped
• 1/2 tsp black pepper
• 1 garlic clove, chopped
• 1 tbsp cornstarch
• 1 tsp fresh thyme leaves
• fresh thyme leaves for garnish
• 1 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp olive oil

DIRECTIONS :

1. Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then let them become hot.
2. Add the onions, ten saute for a few minutes until soft.
3. Add the thyme and garlic, then saute for about a minute or just until aromatic.
4. Add the potato slices and chicken broth, then stir to combine. Cook for about 10 minutes.
5. Reduce the heat to low, then mash the potatoes.
6. In a small bowl, add 1 cup of milk and cornstarch. Stir to combine. Pour the mixture into the pot, then stir to combine. Cook for 5 more minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Dish out!
7. Garnish each serving with freshly chopped thyme.
8. Serve and enjoy!

Notes:

• I highly recommend using Yukon Gold Potatoes for this recipe.
• Serve this soup with crumbled bacon, cheese, and sour cream on top.
• Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1g | Calories: 192 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 754mg | Fiber: 3g | Sugar: 3g