Potato soup



Lunch
SERVES:
6
6
DIFFICULTY:
Easy
Easy
PREP TIME:
5 minutes
5 minutes
COOK TIME:
25 minutes
25 minutes
FEATURED PRODUCT
Ingredients
- 5 Carisma potatoes, roasted or boiled in their skin
- 1 onion, finely diced
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 2 1/2 cups reduced salt vegetable stock
- 2 handfuls fresh chives, finely chopped
- 25 g light sour cream



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Method
- Add onion and garlic to a large pot, sauté on low heat until soft and fragrant.
- Roughly dice cooked potatoes. Add stock to the pot. Bring to the boil and simmer for 15 minutes.
- Blend with a stick blender until smooth. More or less stock or water may be required due to the size & water content of the potatoes. Bring back to temperature on the stovetop.
- Serve. Finish with a dollop of sour cream and a sprinkle of chives.
Notes
Energy per serve: 565kJ
Nutritional information (per serve)
Serving: 340g | Carbohydrates: 23.1g | Protein: 6g | Fat: 4.1g | Saturated Fat: 1.8g | Sodium: 302mg | Fiber: 4.5g | Sugar: 5.1g