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Creamy Potato Soup with Herby Compound Butter
4.8 from 15 votes

Creamy Potato Soup with Herby Compound Butter

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!

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings
Calories: 359 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. Let soup warm back up for another 10-15 minutes before whisking in the sour cream.
  5. 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.
  6. 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

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: 8 servings

Amount Per Serving

Calories 359

% 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.