Hearty Potato Soup
Serving Size
1 bowl
Servings
4
Prep Time
5 min
Cook Time
45-60 min
Ingredients
2 tablespoons
olive oil
1/2
white onion, chopped
2 cloves
garlic cloves, smashed
1
celery stalk, cut into chunks
2
bay leaves
3
sprigs fresh parsley, chopped
2
medium potatoes, skins on and cut into chunks
2
parsnips, cut into chunks
3 cups
low-sodium vegetable stock + 2 cups water
1/2 cup
plain non-fat yogurt, optional
Directions
- Heat oil in a large stockpot and add onions, smashed garlic, and celery. Sauté until veggies are softened, around 4 minutes. Stir in bay leaves and parsley.
- Add potatoes, parsnips, vegetable stock, and water. Bring to boil and reduce heat to simmer for 30-45 minutes.
- Remove mixture from heat, season with salt and pepper, add plain yogurt if using. Purée with an immersion or standard blender until reaching desired texture. Serve immediately.
- Handy Hint: Add 1/2 cup diced apples, swap parsley for sage, and use Valencia onion for a slightly sweeter taste.
Nutrition Information
| Sodium | 145 mg |
| Saturated fat | 1 g |
| Protein | 3.3 g |
| Polyunsaturated fat | 0.7 g |
| Monounsaturated fat | 5.1 g |
| Fiber | 6.8 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Carbs | 35 g |
| Calories | 212 |
Jackie Gentilesco