Endive and Potato Soup with Fresh Thyme

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 soup recipe (vegetarian), ready in about 55 minutes, pairs Belgian endives, Yukon Gold potatoes, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.