Potato Soup
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Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories225.3 kcal (11%)
Total Fat13.2 g (19%)
Carbs24.2 g (9%)
Sugars3.5 g (4%)
Protein4.2 g (8%)
Sodium327.7 mg (16%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 Tbspcanola oil
1 Tbspbutter
1onion
large, chopped
8 clovesgarlic
minced
½ cupcelery tops
and celery, chopped finely
3 Tbspdried thyme
20 of fresh
2 Tbspdried rosemary
crushed
4yukon gold potatoes
medium, diced, peels left on
2red potatoes
medium, diced, peel left on
2potatoes
russett, medium, diced, peel left on
1 quartvegetable broth
4 Tbspbutter
2 cupssour cream
cheddar cheese
Garnish with, shredded, bacon or stripples bits
Instructions
Step 1
1) Melt oil and butter in thick bottomed stock pot over medium to medium high heat. Saute' onion until almost translucent. 2) Add garlic and celery/celery tops. Add thyme and rosemary. Saute' for about 1 minute until herbs and celery fragrant. 3) Add potatoes and broth. Boil until potatoes are fork soft. 4) Remove about 1/2 of cooked potato mixture into a heat resistant mixing bowl and blend until smooth. Add smooth potato back into stock pot. 5) Add 4 remainder of butter and the sour cream. Stir to allow butter to melt and mix all ingredients. 6) Add salt and pepper to taste, if needed.
PotStep 2
Garnish with shredded cheddar cheese, and stripple or bacon bits.
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