Easy Potato Soup with Rosemary and Thyme | 4 ingredients and 20 minutes are all you need to get this creamy homemade potato soup onto your dinner table. This budget-friendly soup is both vegetarian and vegan and its creamy texture lands it right in comfort food territory. Serve with cream crackers or fresh crusty bread.
If you’re looking for budget-friendly, comfort food with simple ingredients, this vegetarian potato soup recipe is a winner. All you need is a few potatoes, veggie broth, and some dried rosemary and thyme – such basic ingredients, but they deliver big flavor.
4 ingredients and only 20 minutes. That’s all you’ll need for this easy potato soup recipe! And if you haven’t added rosemary and thyme to soup before, you’ll be amazed by the super savory flavor.
You’re probably thinking that a 4 ingredient soup couldn’t possibly be good but let me try to change your mind. As long as you’ve got spices and herbs (fresh or dry) you can make a fantastic meal, even with just a humble potato.
If you’re wondering what goes well with potato soup, I love any type or bread or biscuit for dipping. Try dipping a jalapeno cheddar biscuit into your soup for a bit of added heat.
Why is this soup so great?
- pureed potato turns into a great, thick and creamy soup, no heavy cream needed.
- Rosemary and thyme are flavor-packed, even dried. Dried herbs last a long time.
- as long as you season your stock, it’ll be a tasty base for this soup
- speaking of stock, use vegetable stock instead of chicken to keep this a vegan potato soup recipe
- serve this simple recipe with buttered cream crackers or fresh crusty bread for dipping – you can’t go wrong!
Ingredients
See the recipe card for exact amounts.
Substitutions
Tip: As a rule of thumb, when substituting fresh herbs for dry herbs, when the recipe calls for a 1/2 teaspoon of dried herbs, use 1 1/2 teaspoons of fresh herbs.
How To Make Homemade Potato Soup
Prep Tips
- Add the potatoes to a large pot along with the stock. Add some salt. Bring it to a boil and then keep at a low boil over medium heat until fork-tender, about 10-12 minutes or so, depending on how big or small your potato cubes are.
- Once the potato cubes are fork-tender, add the dried rosemary and thyme and take everything off the heat while you blend it.
I always use an immersion blender, for less cleanup.
You can blend this soup in a stand blender but do it carefully. Removing the top insert on the lid and replacing that with a heavy folded towel can help relieve the pressure of hot soup and can help make sure it doesn’t blow the lid off.
Blend as much or as little as you want. I always leave some potato chunks in this soup.
- Once the soup is blended to your liking, put it back on low heat and season with salt and pepper, to your preference. How much salt and pepper you need will depend on how much salt you seasoned the boiling potatoes with, how much salt your stock has and your taste.
Serve while hot.
Tips for making Potato Soup
What to serve with Potato Soup
I’m a big fan of soup and bread as a meal, so you could dip my focaccia bread, or a jalapeno swirl bread into this soup.
Make it a soup and sandwich combo with a turkey pesto focaccia sandwich, a grilled veggie sandwich, or a grilled feta and spinach sandwich.
If you want some veg on the side, try my roasted green beans, or Sriracha Brussels sprouts.
Storage
Let the soup cool to room temperature and then store leftovers in an airtight container in the fridge for 3-4 days.
Reheat in a microwave or a pot on the stovetop.
FAQs
Yes, using store-bought stock is a great time savor. Choose one with no salt added, so you can control the seasoning yourself.
Leftover potato soup will last 4-5 days in the fridge. Let leftovers cool to room temperature and then store in an airtight container in the fridge.
Easy Vegetarian Potato Soup
Ingredients
- 4-5 large potatoes I use white potatoes
- 4 cups vegetable stock
- ½ teaspoon dried rosemary leaves
- ½ teaspoon dried thyme leaves
- salt and pepper to taste
Instructions
- Add stock and potatoes to a large pot. Bring to a boil, then simmer until potatoes are cooked, about 10-12 minutes.
- Add herbs and season with salt and pepper.
- Puree soup, either in a blender in batches (be careful, it's hot) or with an immersion blender (my choice). Blend to your preferred consistency. I blend mine almost all the way, leaving a few potatoes chunks.
- Heat the soup again over low to medium heat until hot.
- Serve with extra fresh herbs and cream crackers or fresh crusty bread.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on September 5, 2019.
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