Cream of Potato Soup with Sun-Dried Tomatoes
Cream of Potato Soup with Sun-Dried Tomatoes
A creamy russet potato soup with a hint of sun-dried tomatoes for extra flavor! This recipe makes 1 generous serving or 2 smaller servings.
Ingredients
- 1 Tablespoon Unsalted butter
- ½ Cup Onion chopped
- 1 ½ Cups Alsum russet potatoes peeled, diced
- 2 Cups Low-sodium chicken broth
- ¼ Cup Milk
- ⅛ Teaspoon Salt to taste
- ½ Teaspoon Black pepper freshly ground
- 1 Tablespoon Oil packed sun-dried tomatoes coarsely chopped
- 1 Teaspoon Mint freshly chopped
Instructions
- In a heavy saucepan, melt the butter over medium heat.
- Add the onion and sauté until tender and translucent, 8-10 minutes.
- Add the potatoes and stock and bring to a boil.
- Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15-20 minutes.
- Remove from the heat and add the potatoes, onion, and a little of the stock to a blender. Puree until smooth.
- Return the puree to the pan holding the remaining liquid and reheat gently.
- The soup will be thick. Thin it with the milk, season with the salt and pepper, then pour into a warmed soup bowl. Add sun-dried tomatoes. Garnish with mint and a drizzle of oil from the sun-dried tomato jar, if desired.
Nutrition
Calories: 437kcalCarbohydrates: 62gProtein: 14gFat: 16gCholesterol: 40mgSodium: 576mgFiber: 6gVitamin C: 31mg