Description
This signature creamy potato soup is a timeless, vegetable-forward comfort dish designed to restore and nourish. By utilizing the natural starch of Yukon Gold potatoes, this recipe achieves a luxurious, velvety consistency without heavy additives. Featuring a aromatic base of mirepoix and fresh rosemary, this wholesome soup is perfect for busy, wellness-focused home cooks searching for a simple, grounding meal that comes together in under forty minutes.
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1-inch cubes
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 stalks celery, chopped
1 tablespoon minced garlic
3 tablespoons unsalted butter or olive oil
1 teaspoon fresh rosemary, minced
1/4 teaspoon red pepper flakes
4 cups vegetable broth
1/2 cup heavy cream or plain Greek yogurt
Salt and black pepper to taste
Instructions
Heat the butter or olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
Stir in the garlic, rosemary, and red pepper flakes, cooking for another minute until fragrant.
Add the diced potatoes and vegetable broth; bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes or until potatoes are fork-tender.
Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for heartiness.
Stir in the cream or yogurt and season with salt and pepper to taste.
Serve warm, optionally garnished with fresh herbs.
Notes
For a lower-fat version, use Greek yogurt instead of heavy cream. Ensure the potatoes are cubed to a consistent size to ensure even cooking.