Ingredients
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2 tablespoons olive oil
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2 cloves garlic, minced
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¼ cup chopped red onions
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2 bay leaves
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1 quart chicken stock (or vegetable broth)
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½ teaspoon salt
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½ teaspoon black pepper
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1 pound potatoes, cut into 1/2-inch cubes
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Fresh thyme, parsley, or chives for garnish (optional)
Directions
Sub-Title: Simple and Nutritious
Quick Description: This delicious soup is perfect for any occasion, and its creamy texture makes it a satisfying meal on its own. The use of fresh herbs adds a delightful touch that will leave your taste buds begging for more.
Ingredients:
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– ¼ cup chopped red onions
– 2 bay leaves
– 1 quart chicken stock (or vegetable broth)
– ½ teaspoon salt
– ½ teaspoon black pepper
– 1 pound potatoes, cut into 1/2-inch cubes
– Fresh thyme, parsley, or chives for garnish (optional)
Instructions:
1. In a large Dutch oven or pot, heat the olive oil over medium-high heat until shimmering. Add the garlic and saute until fragrant but not browned, about 30 seconds.
2. Add the red onions and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the bay leaves, chicken stock, salt, and pepper and bring to a simmer. Cook, covered, for 15 minutes.
4. Add the potatoes and cook, covered, for another 20 minutes, or until the potatoes are tender when pierced with a fork.
5. Remove from the heat and puree the soup using a blender or food processor, reserving the solids. Return the pureed soup to the pot and reheat gently, if desired.
6. To serve, ladle the soup into bowls and top each serving with a generous amount of reserved solids, such as potato cubes or croutons. Sprinkle with fresh thyme, parsley, or chives if desired. Serve warm or at room temperature.
Number of Servings: 4
Difficulty Level: Easy
Nutrition Facts:
– Calories per serving: 160
– Total Fat: 1.0 g
– Cholesterol: 0 mg
– Sodium: 120 mg
– Carbohydrate: 17 g
– Dietary Fiber: 5 g
– Protein: 6 g
– Total Time Needed: 1 hour 15 minutes
Note: If you have allergies or dietary restrictions, please read the ingredient list carefully before preparing this dish.
Steps
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1
Done
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In a large Dutch oven or pot, heat the olive oil over medium-high heat until shimmering. Add the garlic and saute until fragrant but not browned, about 30 seconds. |
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2
Done
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Add the red onions and cook, stirring occasionally, until softened, about 5 minutes. |
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3
Done
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Add the bay leaves, chicken stock, salt, and pepper and bring to a simmer. Cook, covered, for 15 minutes. |
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4
Done
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Add the potatoes and cook, covered, for another 20 minutes, or until the potatoes are tender when pierced with a fork. |
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5
Done
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Remove from the heat and puree the soup using a blender or food processor, reserving the solids. Return the pureed soup to the pot and reheat gently, if desired. |
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6
Done
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To serve, ladle the soup into bowls and top each serving with a generous amount of reserved solids, such as potato cubes or croutons. Sprinkle with fresh thyme, parsley, or chives if desired. Serve warm or at room temperature. |
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7
Done
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1.0 g |
