Easy Potato Soup with Rosemary and Thyme | 5 ingredients and 20 minutes are all you need to get this creamy comforting soup onto your dinner table. Serve with cream crackers or fresh crusty bread.
Now that we've made Quick + Easy Minestrone Soup, how about we take it even easier? How about 5 ingredients and only 20 minutes? That's all you'll need for this Easy Potato Soup with Rosemary and Thyme.
You're probably thinking that a 5 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.
Why is this soup so great?
- pureed potato turns into a great, thick and creamy soup
- Rosemary and Thyme are totally flavor-packed, even dried
- 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 soup vegetarian
- serve with buttered cream crackers or fresh crusty bread for dipping - you can't go wrong!
What's your favorite soup that takes only a few ingredients?
How To Make Easy Potato Soup
This is going to be so easy. Peel and cube the potatoes and add them to a soup pot along with the stock. Add some salt. Bring to a boil and then keep at a low boil 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 also 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. I still prefer the stick blender. However you blend this, please be careful with this very hot liquid. And 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 the 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 own personal taste.
I always season my potatoes more but use stock with no salt in it so I usually need a bit of salt. Start off with a quarter teaspoon and keep adding, little by little until it's ready.
Serve while hot.
Questions About Making Potato Soup
Can I use store-bought stock?
Yes, I do when I don't have any homemade stock on hand. I always choose the one with no salt added, so I can control that myself.
What potatoes do you use?
I use white potatoes (like these potatoes)
What kind of salt do you use?
I use fine pink Himalayan Sea Salt.
Easy Potato Soup with Rosemary + Thyme
- 4-5 large potatoes ((I use white potatoes))
- 4 cups chicken or vegetable stock
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- salt and pepper (to taste)
- Add stock and potatoes to a large soup pot. Bring to boil, then simmer until potatoes are cooked, about 10-12 minutes.
- Add herbs and seasoning.
- Puree soup, either in a blender in batches (be careful, it's hot) with an immersion blender (my personal fave). Blend to your preferred consistency. I blend mine almost all the way, leaving a few potatoes chunks.
- Serve with extra fresh herbs and cream crackers or fresh crusty bread.
- To make this soup vegetarian, use vegetable stock instead of chicken stock.
This soup recipe is part of my Best Homemade Soup Recipes Collection. Click below to view them all.