Chunky Potato Soup
Potatoes were first cultivated in the Andes Mountains of South America over 7,000 years ago.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chunky Potato Soup
Ingredients
Instructions
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Peel and chop the potatoes, onion, carrots, celery, and garlic cloves.
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In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
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Add the potatoes, carrots, and celery to the pot. Pour in the vegetable broth and bring to a boil.
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Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
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Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, transfer the soup to a blender and blend in batches.
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Stir in the milk, salt, and black pepper. Cook for an additional 5 minutes.
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Serve hot, garnished with fresh parsley.
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.
