Amy’s Easiest Ever Potato Soup
Potatoes are native to the Andes Mountains in South America and were introduced to Europe in the 16th century. They have since become a staple ingredient in many cuisines around the world.
This is vegetarian and gluten free recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Ingredients
- 2 pound Potatoes
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Milk
- 2 tablespoon Butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cheddar cheese
- 2 tablespoon Green onions
Instructions
- Peel and dice the potatoes, chop the onion and mince the garlic.
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Using a potato masher or immersion blender, partially blend the soup to thicken it while still leaving some chunks of potato.
- Stir in the milk, salt, and black pepper. Cook for an additional 5 minutes.
- Serve the soup hot, garnished with shredded cheddar cheese and chopped green onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 3g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.