Three Potato Soup with Ricotta Topping
Three Potato Soup with Ricotta Topping
A potato soup recipe that includes three kids of potatoes (purple, red, and yellow) topped with ricotta to provide you the nutrients you need after a hard workout!
Ingredients
- 1 Tablespoon Olive oil
- 1 Fennel bulb stems removed, chopped
- 1 Small yellow onion or ½ large onion, chopped
- 4-6 Garlic cloves chopped
- Few Fresh sprigs of rosemary and thyme
- 1 Teaspoon Dried dill
- 1 ½ Pounds Alsum purple, red, and yellow potatoes chopped
- 4 Cups Vegetable broth low-sodium
- 1 Bay leaf
- 1 Tablespoon Lemon juice
- ½ Cup Whole milk ricotta
Optional Toppings
- Pecans chopped
- Chives chopped
Instructions
- Heat a large soup pot with olive oil on medium-high heat. Saute the fennel and onions, stirring frequently, until onions are translucent, about 5-7 minutes.
- Add the garlic and herbs; saute until fragrant, about 1 minute.
- Add the potatoes, broth, bay leaf and simmer uncovered for 20 minutes.
- Turn off the heat and remove the bay leaf. Stir in the lemon juice.
- Using an immersion blender (or high powered blender in batches) blend the soup to a pureed consistency, or desired thickness, adding water to thin if needed.
- Transfer to soup bowls for serving and top with 2 tablespoons of ricotta cheese.
- Top with chopped pecans and chives, optional. Enjoy!
Notes
For additional toppings, try scallions or diced purple potatoes for a nice color combination (and taste!) Feel free to substitute different potatoes, for example, white or russet potatoes for the purple.
Nutritionals are per serving.
Nutrition
Calories: 281kcalCarbohydrates: 44gProtein: 8gFat: 8gCholesterol: 16mgSodium: 214mgPotassium: 791mgFiber: 5gVitamin C: 65mg