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Potato Soup

  • 45minutes
  • 128calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon extra-virgin olive oil

  3. 1 medium onion, chopped

  4. 1 stalk celery, chopped

  5. 2 cloves garlic, chopped

  6. 1 teaspoon chopped fresh thyme or parsley

  7. 5 cups chopped peeled potatoes

  8. 2 cups water

  9. 4 cups reduced-sodium chicken broth, "no-chicken" broth (see Note) or vegetable broth

  10. 1/2 cup half-and-half

  11. 1/2 teaspoon salt

  12. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

  2. Stir in potatoes. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 15 minutes.

  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

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