Perfectly Creamy Potato Soup
Ingredients
The soup base
-
2
lb.
russet or Yukon Gold potatoes
-
1
lb.
white onions
-
6
cloves
garlic
-
¼
cup
extra-virgin olive oil
-
2
tsp.
Diamond Crystal kosher salt
-
1
tsp.
dried thyme
-
4
cups
low-sodium chicken broth
-
½
cup
sour cream
-
2
tsp.
distilled white vinegar
-
½
tsp.
freshly ground black pepper
For serving
-
to taste
thinly sliced scallions
-
to taste
chopped pickled jalapeños
-
to taste
finely chopped dill
-
to drizzle
as needed
extra-virgin olive oil
-
to taste
sour cream
Instructions
- Combine potatoes, onions, garlic, olive oil, salt, thyme, and water in a large pot and cook over medium heat until onions are tender.
- Add chicken broth to the pot and cook until potatoes are tender.
- Blend the soup in the pot until mostly smooth, leaving some lumps.
- Stir in vinegar and pepper, then reheat the soup gently.
- Serve the soup topped with sour cream, scallions, jalapeños, and dill, drizzled with olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
600mg
Cholesterol
15mg
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