This comforting soup is perfect for chilly days when you need something warm and satisfying. Loaded with tender potatoes and a velvety creamy base, it’s easy to make and sure to please the whole family.
Start by heating some olive oil and butter in a big, sturdy pot over medium-high heat. Toss in the onions, shallots, green onions, a pinch of salt, and some pepper. Cook everything, stirring occasionally, until the onions soften and start to brown a little, about 4 to 6 minutes. Then add the garlic and herbes de Provence, cooking just until the garlic smells amazing—about 30 seconds—being careful not to let it burn since that can make it taste bitter.
Next, add the potatoes to the pot and give them a good stir so they get coated with all those flavors. Pour in the vegetable broth and milk, then stir everything together. Put a lid on the pot and bring it to a boil. Once it’s boiling, lower the heat and let it simmer, covered, until the potatoes are soft enough to break apart easily with a spoon, about 10 to 12 minutes.
When the potatoes are tender, use a potato masher or the back of a wooden spoon to mash the soup a bit—you want it mostly smooth but with some chunks left for texture. Finally, stir in the creme fraiche and give it a taste. If it needs a little something extra, add more salt or pepper until it’s just right.
- Use starchy potatoes like Russets for a smoother, creamier texture.
- Don’t forget to season the broth well; it builds the base flavor of the soup.
- For extra creaminess, mash a few potatoes in the pot before serving.
This soup is the perfect blend of comfort and richness. Its creamy texture warms you up on chilly days, while the potatoes add a satisfying heartiness. It’s simple to make but tastes like a dish you’d enjoy at a cozy restaurant.
Serve this soup hot with a sprinkle of fresh chives or crispy bacon on top. It pairs wonderfully with crusty bread or a light green salad to balance the richness. A dollop of sour cream can add a nice tang.
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just reheat gently on the stove, stirring occasionally.
