Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 8 cloves garlic, peeled and minced
- 1 medium onion, finely chopped
- 4 cups low-sodium chicken or vegetable broth (use vegetable broth for a vegetarian option)
- 1 cup whole milk or unsweetened almond milk (substitute with oat milk for creamier texture)
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup shredded sharp cheddar or Parmesan cheese for garnish
- Optional: Chopped fresh parsley or chives for serving
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. This step brings out the sweetness and adds depth—something I always remind myself not to rush, just like my grandmother taught me.
- Add the minced garlic and thyme, stirring constantly for about 1 minute until fragrant. Be careful not to let the garlic burn; it should smell aromatic and inviting.
- Stir in the diced potatoes, coating them in the garlic-onion mixture. Let them cook together for another 2 minutes, allowing the potatoes to absorb some of those beautiful flavors.
- Pour in the broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are fork-tender. I often use this time to prep a quick salad or tidy up the kitchen, savoring the quiet moments.
- Remove the pot from heat and, using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer batches to a regular blender, then return to the pot. The creaminess here is key—it’s what transforms simple ingredients into a soothing remedy.
- Stir in the milk until fully combined, then season with salt and freshly ground black pepper to taste. If the soup is too thick for your liking, add a splash more milk or broth to reach your desired consistency.
- Return the pot to low heat and warm through for 3-5 minutes, stirring occasionally. This is a good time to add any optional cheese, letting it melt gently into the soup for that extra layer of comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International