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A bowl of creamy orange-colored herb potato soup topped with fresh parsley and swirls of cream, alongside a pot filled with chopped raw vegetables like potatoes, carrots, and herbs ready to be cooked.

Creamy Herb Potato Soup

A bowl of creamy orange-colored herb potato soup topped with fresh parsley and swirls of cream
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cuisine Mediterranean
Servings 4 people
Calories 247 kcal

Ingredients
  

  • 3 medium potatoes peeled and diced
  • 2 medium carrots peeled and chopped
  • 1 zucchini or cucumber optional, chopped
  • 1 small red onion sliced
  • 2 cloves garlic minced
  • 1 cup vegetable broth or water
  • 1/2 cup peas optional
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • 1/2 cup cream or coconut milk for dairy-free option
  • Fresh parsley for garnish

Instructions
 

  • Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant and slightly translucent (about 2-3 minutes).
  • Add vegetables: Add chopped potatoes, carrots, zucchini/cucumber, and peas to the pot. Stir well to combine.
  • Season: Sprinkle in thyme, oregano, salt, and pepper. Stir and cook for another 2 minutes.
  • Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the vegetables are fork-tender.
  • Blend until creamy: Using an immersion blender (or regular blender in batches), blend the soup until smooth and creamy.
  • Add cream: Stir in the cream or coconut milk. Adjust seasoning to taste.
  • Serve: Ladle into bowls and garnish with fresh parsley and a swirl of cream or olive oil. Serve warm with crusty bread."

Notes

Tips & Variations

  • Make it dairy-free: Swap the cream for full-fat coconut milk or a cashew cream for a rich, plant-based option.
  • Boost the protein: Add white beans, lentils, or chickpeas for a heartier soup.
  • Extra veggies: Toss in spinach, kale, or celery for more greens.
  • Smooth or chunky: Blend the soup completely for a creamy texture, or leave some chunks for a rustic feel.
  • Flavor twist: A pinch of smoked paprika or curry powder adds depth and warmth.

Storage

  • Refrigerator: Store cooled soup in an airtight container for up to 3–4 days.
  • Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it’s too thick.
Keyword Creamy Herb Potato Soup