It may need to be a requirement to wear fuzzy slippers and get comfy when enjoying this hearty but light, fresh, herb-infused potato soup that starts its life with brown butter.
My favorite things about this soup (besides everything) is that there is a subtle flavor from the herbs, richness from the brown butter and pops of flavor from the hot sauce and bacon bits that are sprinkled on top.
And it’s so easy to make too. A quick sauté, a quick boil, mix in some ingredients and mash it up. A great meal to warm you up from the inside out.
Brown butter and herb potato soup recipe
Potato soup that starts its life with brown butter and is made with three kinds of fresh herbs gets topped with hot sauce and bits of bacon. It’s comfort food that is perfect for cold winter days.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
- 4 medium-size russet potatoes, partially peeled, cubed
- Water (for boiling potatoes)
- 1/4 teaspoon salt (for boiling potatoes)
- 3 tablespoons butter
- 1/4 cup chopped white or yellow onion
- 1/4 cup chopped celery
- 1 large garlic clove, diced
- 2 cups chicken broth
- 1 cup half-and-half
- 2 sprigs rosemary
- 2 sprigs sage
- 2 teaspoons finely diced fresh thyme
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 3 teaspoons hot sauce or Tabasco sauce, for garnish
- 1 tablespoon real bacon bits, for garnish
- Small sprigs rosemary, sage or thyme, for garnish
- In a medium-size pot, boil water, and add salt.
- Add the potatoes to the boiling water, and let them cook until they start to soften (about 10 minutes).
- While the potatoes are cooking, heat a small skillet on low to medium heat, and add the butter, onion and celery. Stir as it cooks, until the butter starts to turn a light, golden color (about 4 minutes), and then add the garlic. Remove from the heat, and set aside for a moment.
- When the potatoes are done, drain the water from the pot, leaving just the potatoes in the pot.
- Add the brown butter mixture to the potatoes.
- Add the broth and the half-and-half to the potatoes, and turn the heat on low to medium heat.
- Add the sprigs of rosemary and sage.
- Add the thyme, salt and pepper.
- Stir as the soup heats.
- Once the soup is hot (about 10 to 15 minutes), remove the sprigs of rosemary and sage. Use a potato masher to mash the potatoes to a chunky consistency.
- Depending on the size of the potatoes, if the soup is too thick for your liking, then add a bit more liquid. If it’s too thin for your liking, then let it warm on low heat a little longer, but be sure to stir as it cooks. The soup tends to thicken up even after dished up in serving bowls.
- Serve hot, and garnish with hot sauce, bits of bacon and fresh herbs.
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