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Creamy Potato Soup Fall Dinner Recipe

Emily Carter
A velvety, comforting creamy potato soup that combines rich flavors and simplicity, perfect for a cozy fall dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 6 medium-sized potatoes peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • In a large pot, melt butter over medium heat. Add onions and garlic, cooking until softened.
  • Stir in diced potatoes and vegetable broth, bringing the mixture to a boil.
  • Lower heat and simmer for 20 minutes until potatoes are tender.
  • Use a potato masher or immersion blender to mash the potatoes for a smooth texture.
  • Add cream, thyme, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
  • Serve hot, and enjoy!

Notes

Nutritional Information (Per Serving)

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 10%
  • Vitamin C: 15%
  • Calcium: 6%
  • Iron: 8%
  • Potassium: 12%

Additional Notes/Tips

  1. Add a handful of shredded cheese for an extra layer of flavor.
  2. For extra creaminess, use half-and-half instead of heavy cream.
  3. If you prefer a chunky texture, skip the mashing step and leave some potato pieces intact.
  4. Leftovers can be stored in the fridge for up to 3 days. Reheat and enjoy again!