Potato soup
Potato soup is a comforting and hearty soup that is perfect for chilly evenings. It's a vegetarian and gluten-free dish that is simple to make and perfect for a quick weeknight meal. This recipe is also high in fiber, vitamin C, and potassium, making it an excellent choice for those looking to boost their nutrient intake. People with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
106 kcal
Protein
3 g
Carbs
14 g
Fat
4 g
Fiber
1 g
Ingredients
Potato, brown skin, small
200 gms (200g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Skimmed Milk
1 cup (120g)
White Butter
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
1 tbsp (5g)
Plain Water
2 medium cup (500g)
Instructions
Cooking Steps
In a large pot, melt the butter over medium heat. Add the chopped onions and garlic garlic and sauté for 2-3 minutes until the onions are translucent.
Add the diced potatoes and stir well.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
Remove the pot from the heat and let it cool slightly.
Puree the soup in a blender or food processor until smooth.
Return the soup to the pot and stir in the milk. Heat the soup over low heat until warmed through.
Season with salt and pepper to taste.
Garnish with fresh parsley serve hot.