Creamy Potato Soup with Herby Compound Butter

Creamy Potato Soup with Herby Compound Butter - www.afarmgirlsdabbles.com

I can be pretty picky about potato soup. I don’t like big chunks of potato in my bowl, for sure. Diced up petite is beautiful, which this New England Clam Chowder does so well. And silky smooth and creamy, as are the potatoes in this Creamy Potato Soup with Herby Compound Butter…well, I can totally get my hands around a warm bowl of that kind of deliciousness.

Creamy Potato Soup with Herby Compound Butter - www.afarmgirlsdabbles.com

Nothing warms you up and comforts you like a steaming bowl of soup. During the cooler months (right now it’s downright frigid in the Midwest!), I crave soups and stews and chowders like crazy. I have a few recipes that circle in regular rotation:

But I’m also always trying out new recipes, and love when I hit upon one that is so easily embraced by my family. Like this Creamy Potato Soup with Herby Compound Butter. It has a quality of richness to it, without being heavy or overly filling. And it’s flavor is just plain wonderful, lightly buttery and kissed with fresh rosemary and thyme.

I used red potatoes in this soup, knowing they would blend up nice and smooth. Reds are my favorite potato, no contest. They are moist and creamy with a subtly sweet flavor, and the perfect choice for this beautiful pot of soup.

Any holiday gathering would welcome this soup. It easily graces the table as an elegant main dish, so lovely served alongside a fresh green salad and warm baked bread. The soup can also go the casual route by serving it in big mugs, which is alot of fun! We’ve done it both ways. It really is adaptable. The only non-negotiable is the herby compound butter. That is a must, my whole family agrees. It transforms the soup, adding a swirl of sweet buttery magic, flavorful with herbs.

Red potatoes are perfect for holiday entertaining. For more of my recipes using red potatoes, visit Better With Reds from my friends at Black Gold Farms. I think the Red Potatoes Mashed with Three Cheeses and Bacon or the Roasted Red Potatoes with Garlic Butter and Thyme would be especially wonderful choices to celebrate the holidays. 

Creamy Potato Soup with Herby Compound Butter

Yield: 8 servings

Cook Time:40 minutes

Ingredients:

for the creamy potato soup:

  • 3 T. unsalted butter
  • 1 T. olive oil
  • 1 large yellow onion, diced
  • 12 large garlic cloves, minced
  • 8 c. low sodium chicken stock
  • 3 lbs. red potatoes, peeled and diced into 1” pieces
  • 1 c. half and half
  • 1 c. grated Parmesan cheese
  • 1/2 tsp. cumin
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 2 tsp. kosher salt (or to taste)
  • 1/2 tsp. freshly ground black pepper
  • 1/2 c. sour cream

for the herby compound butter:

  • 1/2 c. unsalted butter, at room temperature
  • 2 tsp. minced fresh rosemary
  • 2 tsp. minced fresh thyme
  • 1/2 tsp. kosher salt

Directions:

for the creamy potato soup:

In a large stock pot or soup pot, heat butter and olive oil over medium heat. Add onion and garlic. Sauté until onion is very soft, stirring regularly, about 12 to 15 minutes. Add chicken stock and diced potatoes, and give it a stir. Turn up heat to high and bring to a boil. Then lower heat to medium and cook for about 20 minutes, or until potatoes are completely tender. Using an immersion blender, very carefully blend the mixture until all chunks are broken down, and your desired consistency is reached. Stir in half and half, Parmesan, cumin, onion powder, garlic powder, cayenne, salt, and pepper. Let soup warm back up for another 10 to 15 minutes before whisking in the sour cream. Serve individual bowls of creamy potato soup with a dollop of herby compound butter.

for the herby compound butter:

In a small bowl, combine all ingredients until fully incorporated.

from a farmgirl’s dabbles

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Disclosure: A big thank you to Black Gold Farms for sponsoring this post. I’m proud to work with the Halversons, a farm family from Grand Forks, ND, and their business with fresh red potatoes. All opinions are my own.

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