Servings: 4 bowls
Calories: 250kcal
Equipment
- Pot
- Immersion blender
Ingredients
For the Soup
- 4 medium potatoes diced for even cooking
- 1 large onion chopped for a savory base
- 4 cloves garlic minced for flavor
- 4 cups vegetable broth homemade is best
- 2 tablespoons olive oil for sautéing
- Salt to taste
- Pepper to taste
For the Garnish
- Fresh herbs (parsley or chives) chopped for garnish
Instructions
Cooking Instructions
- Sauté onions in olive oil over medium heat until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Combine diced potatoes and vegetable broth in the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Blend the soup using an immersion blender or a regular blender until smooth. Return it to the pot over low heat.
- Season the soup to your liking with salt and pepper.
- Serve hot in bowls, garnished with fresh herbs like parsley or chives.
Notes
Optional: Add a dollop of sour cream for a creamy finish.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 800mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 2mg
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