Belgian Endive and Potato Soup with Fresh Thyme
A comforting, velvety soup made with tender endives and potatoes, infused with fresh thyme and a touch of cream for a taste of Marolles' rustic charm. This belgian-inspired soups (vegetarian) ready in about 55 minutes pairs heads (1 lb) Belgian endives, medium (1 cup) Yukon Gold potatoes, medium Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 heads (1 lb) Belgian endives
- 1 medium (1 cup) Yukon Gold potatoes
- 1/2 medium Yellow onion
- 2 Garlic cloves
- 4 cups Vegetable broth
- 1 tbsp Fresh thyme leaves
- 1/2 cup Heavy cream
- 2 tbsp Unsalted butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Chives
Instructions
- Step 1: In a large pot, melt 2 tbsp unsalted butter over medium heat. Add the finely chopped yellow onion (1/2 medium) and cook until softened and translucent, about 5 minutes. Add the minced garlic (2 cloves) and cook for 1 minute more until fragrant.
- Step 2: Add the halved Belgian endives (4 heads) and diced potatoes (1 cup), then pour in 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the endives and potatoes are very tender.
- Step 3: Remove the pot from heat and let cool slightly. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender. Return to the pot, stir in 1 tbsp fresh thyme leaves and 1/2 cup heavy cream, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat gently over low heat until warmed through (do not boil). Serve hot, garnished with 2 tbsp sliced chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Belgian Endive and Potato Soup with Fresh Thyme take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Belgian Endive and Potato Soup with Fresh Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heads (1 lb) belgian endives from drying out.
Can I substitute ingredients in Belgian Endive and Potato Soup with Fresh Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Belgian Endive and Potato Soup with Fresh Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Belgian Endive and Potato Soup with Fresh Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
