This Potato Soup Heals My Stomach Like Medicine: A Comforting and Soothing Recipe

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Wash and peel the potatoes, then cut them into small, even cubes for faster cooking.
2. Dice the onion, carrots, and celery into small pieces. These vegetables add flavor and nutrients to the soup while being gentle on the stomach.

Step 2: Sauté the Aromatics

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic, carrots, and celery, cooking for an additional 3-5 minutes until softened and aromatic.

Step 3: Add Potatoes and Broth

1. Add the cubed potatoes to the pot, stirring to coat them with the sautéed vegetables.
2. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. If needed, add 1 cup of water.
3. Add the dried thyme and bay leaf for a subtle herbal flavor that complements the creamy potatoes.
4. Season with a pinch of salt and black pepper.

Step 4: Simmer the Soup

1. Bring the soup to a gentle boil, then reduce the heat to low.
2. Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 5: Blend for Creaminess

1. Remove the bay leaf and use an immersion blender to puree the soup directly in the pot. Blend until smooth for a creamy texture or leave some chunks for a rustic feel.
2. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return it to the pot.

Step 6: Add Milk or Cream

1. Stir in the milk, heavy cream, or non-dairy alternative to add richness and a velvety texture.
2. For an extra creamy and tangy note, mix in the sour cream or Greek yogurt. Heat the soup gently over low heat, but do not let it boil to avoid curdling.

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