Cream of Browned Potato and Oatmeal Soup

Potatoes are one of the most versatile vegetables and are enjoyed in various cuisines around the world. They are a good source of vitamin C and potassium.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Cream of Browned Potato and Oatmeal Soup

Cooking Method: Boiling, Sautéing Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 50 gram Oatmeal
• 1 medium-sized Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• ¹⁄₂ cup Heavy Cream
• 2 tablespoon Butter
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 1 tablespoon Chives

Instructions

1. Peel and dice the potatoes.
2. In a large pot, melt butter over medium heat. Add diced potatoes and sauté until lightly browned.
3. Add chopped onion and minced garlic to the pot. Sauté until onion becomes translucent.
4. Stir in oatmeal and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. Using an immersion blender, puree the soup until smooth and creamy.
6. Stir in heavy cream and season with salt and black pepper. Simmer for an additional 5 minutes.
7. Remove from heat and let the soup rest for 5 minutes.
8. Serve hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.