Description
A velvety, comforting soup made with fresh spring onions and potatoes. This easy vegetarian meal comes together in about 35 minutes.
Ingredients
- 760 g potatoes, peeled and diced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 100 g spring onions, chopped
- 1 vegetable stock cube
- 1 liter water
- 1 tbsp full fat sour cream
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the spring onions and garlic, sautéing for 3 minutes until soft and fragrant.
- Add the diced potatoes and cook for 2 minutes, stirring to coat. Add the water, stock cube, thyme, parsley, salt, and pepper.
- Simmer gently for about 25 minutes, or until the potatoes are very soft and break apart easily.
- Remove from heat and stir in the sour cream. Blend with an immersion blender until completely smooth and creamy. Adjust seasoning if needed and serve hot.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove. For a vegan version, use a plant-based sour cream substitute.
- Prep Time: 12 min
- Cooling: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 7mg
Keywords: Creamy Potato and Onion Soup, potato soup, vegetarian dinner, easy soup recipe