Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are soft (about 20 minutes).
- Using an immersion blender or regular blender, puree the soup until smooth.
- Return to heat, stir in milk or cream, and season with salt and pepper.
- Serve hot, garnished with chopped parsley and a slice of crusty bread on the side.
Notes
- You can substitute cream with dairy-free options like coconut milk for a vegan version.
- For extra flavor, add a pinch of paprika or fresh dill.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg