Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped
- Toast bread crumbs for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth or to desired consistency.
- Stir in milk or cream, season with salt and pepper, and heat through.
- Serve hot, topped with toasted bread crumbs and chopped parsley.
Notes
- For a dairy-free version, substitute milk with almond or soy milk.
- For extra flavor, add cooked bacon bits or sautéed mushrooms.
- Ensure potatoes are fully cooked for smooth blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg