Creamy Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-1 tablespoon extra-virgin olive oil-2 leeks, white and light green parts washedand sliced into 1/4-inch slices(optional)-2 cups chopped yellow onion-1/2 teaspoon sea salt-3 cloves garlic, minced-3 medium potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes-4 cups vegetable stock-1 teaspoon rosemary
1. Heat soup pot over medium heat and add the oil.
2. Add the onion(and leeks if you so choose), and sea salt and saute for about 3 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and using a blender, puree soup until smooth in consistency. At this time, add the rosemary and continue to puree until the rosemary is blended evenly into the soup. Serve hot with a slice of fresh baked bread and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GKIM27.
2. Add the onion(and leeks if you so choose), and sea salt and saute for about 3 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and using a blender, puree soup until smooth in consistency. At this time, add the rosemary and continue to puree until the rosemary is blended evenly into the soup. Serve hot with a slice of fresh baked bread and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GKIM27.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,079.0 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 5.0 g
- Protein: 4.3 g
Member Reviews