Creamy Potato Soup
As the temperatures drop, cozy up with this creamy soup, finished off with a satisfying crunch of potato chips on top.
Ingredients
- 2 Tbsp. olive oil, plus more for serving
- 1 lb. onions, chopped
- 4 stalks celery, chopped
- 1/2 lb. small parsnips, peeled and cut into 1/4-in. pieces
- Kosher salt and pepper
- 4 cloves garlic, chopped
- 2 Tbsp. all-purpose flour
- 1 1/2 lb. Yukon gold potatoes, peeled and cut into 1-in. pieces
- 8 sprigs fresh thyme, plus thyme leaves for serving
- 1/4 c. sour cream
- Potato chips, for serving
Instructions
- Heat oil in Dutch oven on medium. Add onions, celery, parsnips, 1/2 tsp salt, and 1/4 tsp pepper and cook, covered, stirring occasionally, until very tender, 10 to 12 minutes.
- Stir in garlic and cook 2 minutes. Sprinkle flour over vegetables and cook, stirring, 3 minutes.
- Stir in potatoes, thyme sprigs, and 4 cups water and bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 18 minutes.
- Discard thyme sprigs. Using immersion blender (or standard blender, working in batches), puree soup. Stir in sour cream.
- Sprinkle with thyme leaves, drizzle with olive oil, and top with potato chips if desired.
Nutrition
Calories: 179kcalCarbohydrates: 30gProtein: 3gFat: 5.5gSaturated Fat: 1.5gSodium: 166mgFiber: 4g
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