Creamy Potato Soup with Herby Compound Butter
User Reviews
4.8
15 reviews
Excellent
Creamy Potato Soup with Herby Compound Butter
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This Creamy Potato Soup with Herby Compound Butter gets everything right. It's silky smooth, rich but not heavy, and lightly buttery with an incredible flavor. Even better, it's ready in just an hour!
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Ingredients
for the creamy potato soup:
- 3 tablespoons butter unsalted
- 1 tablespoon olive oil
- 1 yellow onion diced, large
- 12 garlic minced, large cloves
- 8 cups chicken stock low sodium
- 3 pounds red potato peeled and cut into 1'' pieces, or gold potato
- 1 cup half-and-half
- 1 cup Parmesan Cheese grated
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 2 teaspoons kosher salt or to taste
- ½ teaspoon black pepper freshly ground
- ½ cup sour cream full-fat
for the herby compound butter:
- ½ cup butter at room temperature, unsalted
- 2 teaspoons rosemary minced fresh
- 2 teaspoons thyme minced fresh
- ½ teaspoons kosher salt
Instructions
- For the soup: In a large stock pot, heat butter and olive oil over medium heat. Add onion and garlic and gently sauté until onion is very soft, stirring regularly, about 12 to 15 minutes. Do not let the onion and garlic brown.
- Add chicken stock and diced potatoes, and give it a stir. Increase heat to high and bring to a boil. Then lower heat to medium and cook for about 20 minutes, or until potatoes are completely tender. They MUST be fork-tender!
- Using an immersion blender, very carefully blend the mixture until all chunks are broken down, and your desired consistency is reached. (Or very carefully transfer to a blender, in batches, and blend - then return blended mixture to the pot on the stove.) Stir in half & half, Parmesan, cumin, onion powder, garlic powder, cayenne, salt, and pepper.
- Let soup warm back up for another 10-15 minutes before whisking in the sour cream.
- For the herby compound butter: While soup is cooking, make the compound butter. In a small bowl, combine all ingredients until fully incorporated, and set aside.
- To serve: Add a dollop of herby compound butter to individual bowls of soup and swirl it into the soup as it melts. Garnish with additional fresh rosemary and thyme if desired.
Notes
- from a farmgirl’s dabbles
Nutrition Information
Show Details
Serving
1
Calories
359kcal
(18%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
72mg
(24%)
Sodium
1206mg
(50%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 359kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 72mg | 24% |
| Sodium | 1206mg | 50% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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