Pescatarian Creamy Potato Soup
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced (white and light-green parts discarded)
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup heavy cream
For serving
- ½ cup cheddar cheese, shredded (optional)
Can be omittedcheddar cheese
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
- 2
Add the potatoes, chicken broth, water, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and a fork slides through without resistance, about 20–22 minutes.
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