Print

Smashed Potato Soup

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients

  • 3 tablespoons salted butter
  • 2 large shallots, minced
  • 1 head of garlic, pealed roughly ten cloves
  • 3 pounds yellow potatoes, diced
  • 2 large leeks, cleaned and diced
  • 5 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon herbes de Provence
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • 3 carrots, peeled and chopped
  • 2 stalks celery, rinsed and chopped
  • 1/3 cup sour cream
  • cheddar cheese, bacon, chives optional

Instructions

Cook the aromatic vegetables.

  1. Melt the butter in a large pot over medium-high heat.

  2. Add in the shallots and garlic head. Simmer until garlic is browned and mixture is fragrant.

Continue to cook.

  1. Add in the potatoes, leeks, and vegetable broth. Simmer for twenty minutes.

  2. Add in the bay leaves, salt, pepper, and other herbs. Simmer for an additional twenty minutes.

  3. Mash the potatoes.

  4. When the potatoes are soft enough to smash, use a large spoon against the side of the pot to slowly mash them and blend them back into the soup.

  5. Add in the carrots and celery. Cook for an additional ten minutes.

  6. Add in the sour cream and cook for 5 more minutes.

  7. Add all toppings, and serve warm.