Description
Indulge in the rich and creamy flavors of our Garlic Parmesan Potato Soup recipe. Learn how to make this comforting dish perfect for any chilly day!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 5 cups (1200 ml) vegetable broth (1.2 liters)
- 6 medium Yukon Gold potatoes, peeled and diced
- 1 cup coconut cream (240 ml)
- 1 cup grated vegan cheese (100 g)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme (1 g)
- 2 tablespoons (30 ml) chopped fresh parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Pour in the chicken or vegetable broth.
- Add the diced potatoes to the pot.
- Bring the mixture to a boil, then reduce to a simmer.
- Cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and grated Parmesan cheese.
- Season the soup with salt, black pepper, and dried thyme.
- Simmer the soup for an additional 5 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For a smoother consistency, use Yukon Gold potatoes for their naturally creamy taste.
- Enhance the soup’s richness by choosing full-fat coconut cream and high-quality vegan cheese.
- Adjust seasonings to your liking with more salt, pepper, or dried thyme as needed.