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Tips To Improve This Recipe
- Use starchy potatoes like Russets for a creamier texture.
- Don’t forget to season the soup well with salt and pepper to bring out the flavors.
- For extra depth, sauté onions and garlic before adding the potatoes and broth.
Ingredients 0/13
Why This Dish Is So Satisfying
Step 1
Warm some olive oil and butter in a large pot over medium-high heat. Toss in the onion, shallots, green onions, along with a pinch of salt and pepper, and cook everything until it’s softened and starting to brown, about 4 to 6 minutes. Then add the garlic and herbes de Provence, stirring for just about 30 seconds until the garlic smells amazing—be careful not to let it burn, or it’ll get bitter.
Step 2
Stir in the potatoes, making sure they’re well coated with the onion mixture. Pour in the vegetable broth and milk, give it a good stir, then cover the pot and bring it all to a boil. Once boiling, turn the heat down to low and let it simmer, covered, until the potatoes are soft enough to mash easily—this usually takes around 10 to 12 minutes.
Step 3
When the potatoes are tender, use a potato masher or the back of a wooden spoon to break them up, leaving the soup mostly smooth but with some chunks for texture. Stir in the creme fraiche, then taste and adjust the seasoning with more salt or pepper if needed.
