Potato Soup IX recipe

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Ingredients

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
5 potatoes, peeled and cubed
2 cups chicken stock
¼ teaspoon dried thyme
½ teaspoon ground black pepper
2 cups milk
salt and pepper to taste
2 tablespoons chopped fresh parsley

Nutrition Info

224.7 calories
carbohydrate: 37.4 g
cholesterol: 16.9 mg
fat: 5.8 g
fiber: 4.4 g
protein: 6.8 g
saturatedFat: 3.6 g
servingSize: -
sodium: 301.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large saucepan over medium heat. Saute onion and garlic until tender. Add the potatoes, chicken stock, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover, and simmer for 20 minutes, or until potatoes are tender.

  2. Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. Stir in milk, and continue cooking until heated through. Season with salt and pepper. Ladle into bowls, and garnish with chopped fresh parsley.

Recipe Yield

6 servings

Recipe Note

A delicious soup that makes a meal with some nice fresh bread! Homey and comforting! Try adding shredded Cheddar cheese just before serving.

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