This is a hearty vegetarian soup. It’s creamy rich texture will certainly warm you up on a cold winter night. If you prefer you can leave more of the potatoes chunky for a more rustic soup. I like it both ways. I really do prefer Russet potatoes for this recipe. I have tried others and they are a bit too starchy.
- 1/2 cup finely chopped carrots
- 1 white onion finely chopped
- 2 cloves garlic minced
- 5 large Russet potatoes (peeled and cubed 1/2)
- 2 cups half and half
- 3 cups vegetable or chicken stock
- Salt and pepper to taste
- 4 sprigs of thyme (optional for garnish)
In a large pot cook cubed potatoes in salted boiling water until soft. Drain and set aside. Use the same pot now and add a little olive oil and heat over medium. Add carrots, onion, garlic, pinch of salt and pepper, and cook until soft. Add the vegetable or chicken stock and half and half to the soup. In a bowl slightly mash the potatoes and add to the soup. Bring soup to boil then reduce heat to simmer. Simmer, stirring often, for 25-30 minutes. Add salt and pepper to taste.
I like to serve this soup in a mug with a sprig of thyme in the center, looks really nice. I have also served this soup in a bread bowl made in my bread maker. However you choose to serve this soup, as a meal, or on the side, it is a great, hearty, winter soup.