Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the flour and stir until well combined.
4. Gradually add the chicken broth, stirring constantly to prevent lumps.
5. Add the potatoes, salt, pepper, paprika, thyme, rosemary, basil, and oregano.
6. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Use an immersion blender or transfer the soup to a blender and blend until smooth.
9. Return the soup to the pot and stir in the sour cream and parsley.
10. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 10g
Cholesterol: 47mg
Sodium: 1140mg
Potassium: 809mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Greek yogurt can be used instead of sour cream for a healthier option.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add shredded cheese for a cheesy version.
- Add chopped broccoli or cauliflower for a vegetable version.
Tips and tricks:
- Be sure to blend the soup until it is smooth for a creamy texture.
- Adjust the seasoning to taste.
- Garnish with additional chopped parsley or croutons.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
- Sour cream
- Chopped parsley
- Croutons
- Shredded cheese
- Cooked bacon or ham
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth until it reaches the desired consistency.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to cook the soup until the potatoes are tender and the soup is heated through to prevent foodborne illness.
Food history:
Potato soup has been a popular dish in many cultures for centuries. In the United States, it became a popular comfort food during the Great Depression when potatoes were a cheap and plentiful ingredient.
Flavor profiles:
This soup has a creamy and savory flavor with hints of paprika, thyme, rosemary, basil, and oregano.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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