Creamy Potato Bisque Recipe Is Completely Satisfying (6 Ingredients, 35 Minutes, High-Protein) High Fiber Recipes High Protein Recipes Soups Lunch Dinner Vegetarian Budget Recipes Gluten-free

Velvety smooth potato bisque with thyme and onion has a fun crunch factor to it with the addition of potato chips. This easy potato soup recipe takes about 30 minutes to make and would be a delicious lunch or light dinner.

The creamy high-protein and high-fiber potato bisque is made with potatoes (read about the health benefits of potatoes), green onions (scallions), onion, chicken broth, thyme and half and half. The broth is simmered on the stovetop for about 20 minutes. After it simmers, grab the immersion blender and blend it up until it's smooth and velvety. Ladle the smooth potato soup bowls and top with crushed potatoes chips. Delicious! For a little heat, add some crushed red pepper flakes.

Photo credit: all photos under license from BigStock

Russet potatoes or Yukon gold potatoes work best for this potato soup recipe. Use fresh thyme leaves if you have it (fresh is always best!). But in a pinch, dried thyme works fine. If you can't eat dairy, try using nut milk in place of the half and half. It won't be as creamy, but still tasty.

Serve this gluten-free potato bisque recipe for lunch or dinner with your favorite soup side dishes. We like a fresh garden salad with homemade salad dressing.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 3 cups sliced potatoes, peeled
• 1 cup green onions, chopped
• 1/2 cup onion, chopped
• 3 cups chicken broth
• 1 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
• 1 cup half and half 
• crushed red pepper flakes (optional)
• potato chips, for serving (optional, but recommended for crunch)

Here's how to make it:

1. Put the broth into a soup pot. Add the potatoes and bring to a boil. Cook about 10 minutes.
2. Add the green onion, onion and thyme. Season with salt and pepper. Continue cooking gently for about 20 more minutes or until potatoes are very tender. 
3. Using an immersion blender, blend until smooth. 
4. Add the half and half and crushed red pepper flakes, to taste. Taste and add more salt and pepper, if needed. Heat through. Ladle into soup bowls and top with crushed potato chips. Store any leftover soup in an airtight container in the refrigerator. Add a little half and half when reheating to loosen it up.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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