Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and sauté until soft and translucent.
3. Add the potatoes, carrots, and celery and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes or until the vegetables are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the milk and heavy cream.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
11. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Sodium: 600mg
Substitutions for ingredients:
- Butter can be substituted with olive oil or vegetable oil.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped kale or spinach for extra nutrition.
- Add grated cheese for a cheesy version.
Tips and tricks:
- Use a potato masher instead of an immersion blender for a chunkier soup.
- Add a pinch of cayenne pepper for a spicy kick.
- Use a mix of different potatoes for a more interesting texture.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Grilled cheese sandwich or a side of roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the vegetables until they are tender and the soup is heated through to prevent foodborne illness.
Food history:
Potato soup has been a staple in many cultures for centuries. It was a popular dish during the Great Depression because it was cheap and filling.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a starter or a main course.
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