Creamy Potato Soup

Name: Creamy Potato Soup
Total time: 50 min
Yield: 6 - 8 serving(s)
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

It's a snow day staple!

By Tina MartinezPublished: Nov 4, 2022

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creamy potato soup topped with potato chips

Yields:

6 - 8 serving(s)

Total Time:

50 mins

Cal/Serv:

179

When the temps drop, comfort yourself with this creamy soup topped with crunchy potato chips.

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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 cup sour cream
Potato chips, for serving

Directions

1. Step 1Heat 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.
2. Step 2Stir in garlic and cook 2 minutes. Sprinkle flour over vegetables and cook, stirring, 3 minutes.
3. Step 3Stir 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.
4. Step 4Discard thyme sprigs. Using immersion blender (or standard blender, working in batches), puree soup. Stir in sour cream.
5. Step 5Sprinkle with thyme leaves, drizzle with olive oil, and top with potato chips if desired.

NUTRITIONAL INFORMATION (per serving): About 179 calories, 5.5 g fat (1.5 g saturated), 3 g protein, 166 mg sodium, 30 g carbohydrates, 4 g fiber

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