Americanvegetariangluten-free
Potato Soup
Potatoes, onion, broth, and a splash of milk blended into a thick weeknight soup. Uses the bag of potatoes that has been sitting under the sink.
45 minsEasy4 servings310 kcal
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Potato Soup
Potatoes, onion, broth, and a splash of milk blended into a thick weeknight soup. Uses the bag of potatoes that has been sitting under the sink.
FromYourFridge.com
Total Time: 45 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 310 kcal
shopping_basketIngredients
- Russet or Yukon potatoes2 pounds, peeled and cubed
- Butter2 tablespoons
- Yellow onion1 medium, diced
- Garlic2 cloves, minced
- Vegetable or chicken broth4 cups
- Milk or half-and-half1 cup
- Salt1 teaspoon, plus more to taste
- Black pepperto taste
- Green onions or cheddaroptional garnish
Nutrition Per Serving
Calories
310
Protein
8g
Fat
12g
Carbs
44g
restaurantInstructions
1
Sweat onion
Melt butter in a pot over medium heat. Cook onion 5–6 minutes until soft. Add garlic 30 seconds.
2
Simmer potatoes
Add potatoes, broth, and salt. Bring to a boil, then simmer 15–18 minutes until a cube mashes easily against the side of the pot.
3
Blend
Mash in the pot with a potato masher for a rustic soup, or blend half with an immersion blender and leave chunks. Do not blend bone-hot soup in a sealed blender.
4
Add milk
Stir in milk and warm through 2 minutes — do not boil hard or it can split. Taste for salt and pepper. Thin with a splash of broth if it is paste-thick.
5
Serve
Bowls with leftover bacon bits, cheddar, or green onion if they are in the fridge. Otherwise black pepper is enough.
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