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.

Step 7: Adjust the Seasoning

  1. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  2. If the soup is too thick, add a splash of broth or water to reach your desired consistency.

Step 8: Serve and Garnish

  1. Ladle the warm potato soup into bowls.
  2. Garnish with freshly chopped parsley or chives for a pop of color and freshness.
  3. Add a drizzle of olive oil, a sprinkle of cracked black pepper, or a dollop of sour cream for extra indulgence.

Tips for Making the Perfect Stomach-Soothing Potato Soup

  1. Choose the Right Potatoes: Yukon Gold or Russet potatoes work best for this soup because they become tender and creamy when cooked.
  2. Go Easy on Seasonings: Keep the flavors mild, especially if your stomach is sensitive. Avoid overly spicy or acidic ingredients.
  3. Customizable Texture: Blend the soup entirely for a silky finish, or leave some chunks for a heartier feel.
  4. Additions for Extra Nutrition: Stir in a handful of spinach or kale during the last 5 minutes of cooking for added vitamins.
  5. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to maintain its creamy texture.

Why This Soup Feels Like Medicine

  1. Gentle on the Stomach: The simple ingredients are easy to digest and soothing for upset tummies.
  2. Rich in Nutrients: Potatoes provide potassium and fiber, while carrots and celery add vitamins and antioxidants.
  3. Hydrating and Comforting: The broth helps replenish fluids, and the creamy consistency provides comfort with every bite.

This potato soup isn’t just a meal; it’s a remedy for those moments when you need a little extra care. Whether you’re battling a stomach bug, recovering from illness, or simply craving comfort food, this soup is like a warm, healing embrace. Give it a try, and you’ll see why it’s a favorite in times of need.