Creamy Harvest Potato Soup

$To make this tasty soup, gather these items: - 4 large russet potatoes, peeled and cut into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (homemade or store-bought) - 1 cup heavy cream (or coconut milk for a dairy-free option) - 2 cups frozen corn kernels - 1 cup shredded carrots (fresh is best for flavor) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper, to taste You can swap some ingredients if needed. Use sweet potatoes instead of russet potatoes for a sweeter taste. If you lack vegetable broth, use chicken broth instead. For a lighter soup, replace heavy cream with almond milk. You can also skip the corn or carrots if you prefer a simpler version. Toppings can elevate your soup. Try these: - Chopped chives - Shredded cheese, like cheddar - Crispy fried onions These toppings add flavor and a nice crunch, making your soup even better. Enjoy experimenting with different combinations! {{ingredient_image_2}} To make this potato soup, start by gathering your ingredients. You need four large russet potatoes, one medium onion, three cloves of garlic, and four cups of vegetable broth. You also need one cup of heavy cream or coconut milk, two cups of frozen corn, and one cup of shredded carrots. Lastly, grab some dried thyme, smoked paprika, salt, and black pepper. 1. Peel and Cut the Potatoes: First, peel the potatoes. Cut them into one-inch cubes. This size helps them cook evenly. 2. Chop the Onion and Garlic: Next, finely chop the onion and mince the garlic. These add great flavor. 3. Combine Ingredients: In your crockpot, add the potatoes, onion, garlic, vegetable broth, frozen corn, and carrots. Sprinkle in the thyme, smoked paprika, salt, and pepper. 4. Mix Well: Gently stir everything to combine. This ensures that the flavors mix well together. You can cook this soup on low or high heat, depending on your time. - Low Heat: If you choose low heat, cook for 6 to 8 hours. This gives the soup a rich flavor. The potatoes will be very tender. - High Heat: If you're short on time, set the crockpot to high heat. Cook for 4 to 5 hours. The potatoes will still be tender, but the flavors may not meld as deeply. To get that creamy texture, you can mash some of the potatoes. Here’s how: 1. Mash the Potatoes: After the soup cooks, take a potato masher or an immersion blender. Mash a portion of the potatoes. This will create a creamy base but keep some chunks for texture. 2. Add Cream or Coconut Milk: Stir in your choice of heavy cream or coconut milk. Let it heat for an additional 30 minutes on low. This step adds richness and makes the soup velvety. 3. Taste and Adjust: Before serving, taste your soup. If it needs more flavor, add a pinch of salt and pepper. To make your potato soup shine, focus on seasoning early. Use salt and pepper in layers. Add herbs like thyme and smoked paprika for depth. Fresh garlic boosts the flavor too. You can sauté the onion and garlic in a pan before adding them to the crockpot. This small step can add a rich taste. For more flavor, try adding a splash of lemon juice before serving. This gives a fresh kick that brightens the soup. One big mistake is not cutting the potatoes evenly. If the pieces are too large, some will be hard while others become mushy. Another error is adding too much liquid. Keep the broth amount steady to ensure a thick soup. Don't skip the cooking time. The potatoes need enough time to soften. Lastly, avoid over-mixing when blending. If you make it too smooth, you lose texture. If your soup is too thick, add more broth or water a little at a time. Stir well after each addition. For creaminess, blend in more heavy cream or coconut milk. You can also mash more potatoes into the soup. For a lighter option, use less cream. If you like a chunky soup, blend just half of the potatoes. This keeps some in pieces while making it creamy. Pro Tips Use Fresh Ingredients: Fresh carrots and high-quality vegetable broth will enhance the flavor of your soup significantly. Adjust Creaminess: For a creamier texture, blend more of the potatoes into the soup, but leave some chunks for added texture. Customize Seasoning: Don’t hesitate to adjust the seasoning based on your taste—experiment with herbs like rosemary or parsley for a unique twist. Perfect Toppings: Add toppings like crispy fried onions or shredded cheese just before serving for a delicious crunch and extra flavor. {{image_4}} To make this soup dairy-free, simply swap heavy cream with coconut milk. Coconut milk gives a rich, creamy texture without any dairy. You can also use almond milk or oat milk, but they may change the flavor. This keeps the soup light and tasty. Want to add protein? Cooked bacon or diced ham works great. You can also use shredded chicken for a heartier soup. Add it in during the last hour of cooking. For a vegetarian option, try adding cooked lentils or chickpeas. They boost protein without meat. Use seasonal veggies for extra flavor and nutrition. Try adding diced zucchini or spinach. In the fall, stir in some pumpkin or squash. In the spring, fresh peas or asparagus can brighten the dish. These changes make the soup fun and unique each time you cook it. To store leftovers, let the soup cool first. Once cool, pour it into airtight containers. Make sure to leave some space at the top for expansion. Seal the containers tightly. Store them in the fridge for up to four days. Always label the containers with the date. You can freeze this soup for later use. Pour the cooled soup into freezer-safe bags or containers. If using bags, lay them flat to save space. Remove as much air as possible before sealing. Freeze for up to three months. When ready to eat, thaw in the fridge overnight. To reheat the soup, pour it into a pot over medium heat. Stir often to prevent sticking. Heat until warm, about ten minutes. If the soup is too thick, add a splash of broth or water. You can also reheat in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in 1-minute intervals, stirring in between. Yes, you can use other types of potatoes. Red or Yukon Gold potatoes work well. They add a nice flavor and texture. Just keep the same size when cutting them. Make sure to peel them if you want a creamier soup. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure to cool the soup before you put it in the fridge. Yes, you can make this soup in advance. It tastes even better the next day! Just let it cool and store it in the fridge. You can reheat it on the stove or in the microwave. In this post, we covered the key ingredients needed for a tasty soup. We explored substitutes, optional toppings, and shared a step-by-step cooking guide. I gave tips to avoid mistakes and customize your soup’s flavor and texture. We also discussed storage options and answered common questions about ingredients and leftovers. Soup is simple to make and fun to adapt. Enjoy your cooking journey and create something special!$

A rich and creamy potato soup with corn and carrots, perfect for a cozy meal.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

4 large russet potatoes, peeled and cut into 1-inch cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut milk
2 cups frozen corn kernels
1 cup shredded carrots
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
optional chopped chives
optional shredded cheese
optional crispy fried onions

Instructions

In a crockpot, combine the diced potatoes, chopped onion, minced garlic, vegetable broth, frozen corn, shredded carrots, thyme, smoked paprika, and a generous sprinkle of salt and pepper.
Gently stir the mixture to ensure all ingredients are evenly distributed.
Cover the crockpot and set to low heat for 6-8 hours, or to high heat for 4-5 hours, allowing the soup to simmer until the potatoes are tender and easily pierced with a fork.
Once cooked, use a potato masher or an immersion blender to mash a portion of the potatoes into the soup, creating a creamy consistency while retaining some chunks for texture.
Stir in the heavy cream or coconut milk and allow the soup to heat thoroughly for an additional 30 minutes on low, ensuring all flavors meld together.
Before serving, taste the soup and adjust the seasoning with more salt and pepper as needed.

Notes

For a dairy-free version, substitute heavy cream with coconut milk.

Keyword creamy, potato, soup, vegetarian