Creamy Potato Soup
This creamy potato soup is a velvety blend of Yukon Gold potatoes, thyme, and smoked paprika, creating a wholesome and satisfying meal. Perfectly healthy, customizable for dietary needs, and easy to prepare, this soup is sure to become a family favorite!
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 rib celery, chopped
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, chopped
- 1 medium carrot, chopped
- 3 cloves garlic, grated
- 3 sprigs fresh thyme, bundled
- 2 teaspoons sea salt
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice (optional)
- Topping options: chopped fresh chives, grated cheddar cheese, sour cream
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion and celery, cooking for 5-8 minutes until softened.
- Stir in the flour and cook for 1-2 minutes until lightly golden.
- Gradually pour in the broth while stirring constantly.
- Add the potatoes, carrot, garlic, thyme, salt, smoked paprika, and a few grinds of black pepper.
- Simmer for 25-30 minutes until the potatoes are fork-tender.
- Remove the thyme bundle. Use an immersion blender to puree the soup, leaving some chunks for texture. If too thick, add water 1/4 cup at a time.
- Stir in the cream and simmer for 5 minutes.
- Remove from heat, add lemon juice if desired, and adjust the seasoning to taste.
- Serve with your favorite toppings like fresh chives or cheddar.