Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme.
While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes.
So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!
Your Ingredients for Potato Soup with Rosemary and Thyme
- 3 cups diced potatoes (peeled or not, your choice)
- 1 ½ cups diced celery
- 1 cup diced onions
- ½ tablespoon minced garlic
- 1 ½ tablespoon olive oil
- 2 ½ cups chicken stock
- 2 cups milk
- ½ teaspoon pepper
- ½ teaspoon thyme
- ¼-½ teaspoon rosemary
- salt, to taste
Your Steps to Potato Soup with Rosemary and Thyme
In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes.
Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes.
My tool of the trade?
I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.
Potato Soup with Rosemary and Thyme
Equipment
Ingredients
- 3 cups diced potatoes peeled or not, your choice
- 1 ½ cups diced celery
- 1 cup diced onions
- 1 ½ tablespoons olive oil
- ½ tablespoon minced garlic
- 2 ½ cups chicken stock
- 2 cups milk
- ½ teaspoon pepper
- ½ teaspoon thyme
- ¼-½ teaspoon rosemary
Instructions
- In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
- Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
- Cook until the potatoes are soft, 10-15 minutes.
- Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
- The amount is dependent on how creamy or brothy you want your soup.
- Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
- Allow to simmer over low heat for an additional 5-10 minutes.
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