Potato soup is a quick and easy meal- the addition of butter, cream and Herbs de Provence make it a delicious one.
Potato soup is a go-to in our house. It’s a simple meal that you can make quickly with few ingredients. Yet you can really round it out with a side of cornbread drizzled with honey.
Is cornbread with potato soup a Midwest thing? Maybe it’s a my-weird-family thing… My mom and grandma always served potato soup alongside Jiffy cornbread mix, but my California-raised husband thought it was kinda weird XD
Regardless of whether you serve it with cornbread, this potato soup is a satisfying meal in and of itself.
How To Make This Potato Soup
- Dice an onion and sautee’
- Once onions are soft, add minced garlic, Herbs de Provence, salt & pepper
- Add peeled, 1″ cubed potatoes, covered lightly in flour, cook for 5 minutes, stirring often
- Add enough broth or water to cover potatoes
- Boil until potatoes are very tender
- Reduce heat and add in butter, then cream. Heat through, serve and enjoy!
In our house, we usually have the same sorts of things for dinner and lunch. Since we homeschool and we’re home for most of our meals, it often makes sense to make a bigger meal in the earlier part of the day. My husband is a Youth and Worship Pastor and our church is just a few blocks away from home, so he almost always comes home for lunch, too. Sometimes we’ll have leftovers for dinner that night or lunch the next day. Whatever the case, this is the kind of recipe I can throw together at the end of the week when we’re running low on groceries, when I didn’t think ahead to thaw meat, or any time life gets unpredictable. Which is…often š
Why I Love This Recipe
- It only takes about 25 minutes from start to finish
- It uses only common kitchen staples
- It’s versatile and adaptable
- You can add your favorite protein to make it even more nourishing
- It’s delicious!
Why Herbs de Provence?
Herbs de Provence is a delightful herb blend. Until researching for this post, I thought it was a traditional herb blend from the Provence region of France that always contained lavender. I was surprised to learn that neither of those things is true!
The term “herbs de Provence” has been used in authentic French cooking here and there, but it’s more or less become something to appease tourists, and is only found to include lavender in North America. When the term is used in French cook books, it originally meant something more like ‘herbs like those used in the region of Provence’, and even then didn’t include lavender.
Regardless, I find the inclusion of lavender delicious, especially so in a creamy soup like this one. If you don’t enjoy the taste of lavender, no biggie. You can throw in your favorite herbs, or make your own Herbs de Provence-like blend with oregano, rosemary, thyme, savory, tarragon, basil and marjoram, or any combination thereof (it would be more authentic anyway ;))
Or grab the one I use here!
Method
Like most good recipes, you’re going to start with dicing an onion. I suggest getting a helper for this š
You want the onions pretty finely diced since we’re going for a creamy-smooth soup here.
You’re going to toss the potatoes with flour, then cook the flour off for about 5 minutes. I recommend einkorn flour (used here) since we’re not fermenting the grains at all.
After you’ve covered the potatoes in water and boiled them until tender, you’ll add the cream and butter. I love this grass fed Irish butter from Aldi.
This is my favorite part š
You’re just 25 minutes away from a hot bowl of creamy, flavorful potato soup!
Butter & Cream Potato Soup with Herbs de Provence
This creamy potato soup will be your go-to when you're short on time but still want loads of flavor. Butter, cream, garlic, and Herbs de Provence take this from a simple meal to a delicious one!
Ingredients
- potatoes- 4 large or 7 small
- 1 Tbsp oil
- 1 onion
- 5 cloves garlic
- 1 Tbsp dried Herbs de Provence
- salt & pepper to taste
- 1/4 cup flour
- 4-6 cups broth or water (enough to cover potatoes)
- 1 stick (4 oz) butter
- 1 cup heavy cream
Instructions
- Dice onion, mince garlic, peel and chop potatoes into about 1" cubes
- In a stock pot, sauté onions in oil until soft and translucent
- Add in garlic, herbs, salt and pepper, cook for 30 seconds
- Toss potatoes in flour and add to pot, cook 5 minutes, stirring often
- Add broth or water and bring to a rolling boil
- Reduce heat slightly and boil potatoes until very tender
- Reduce heat to low and add cubed butter, then cream
- Once heated through, taste and adjust seasoning as needed. Serve hot.
Notes
You want to cook the flour off the potatoes but don't let them burn and stick to the pot. Stirring will help prevent this.
You can absolutely substitute the Herbs de Provence for whatever you have/prefer; oregano, rosemary, thyme, basil, etc.
Add whatever toppings you like on potato soup; bacon, cheese, sour cream, etc.
Thanks so much for reading. I hope you love this easy recipe!
-Tara
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