Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable or chicken broth
- 1 cup cream or milk
- 3 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Sauté the onion and carrots until softened.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the cream or milk, and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Serve with a slice of crusty bread or as a starter for your main dish. Can be stored in an airtight container for up to three days, and frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg