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Potato soup
Sometimes the stomach needs light food, especially after the holidays. The recipe for potato soup is a good choice in this situation. The soup consists entirely of vegetables. Their set can be varied as desired. The standard one consists of potatoes, onions, carrots and garlic. The dish is suitable for a Lenten or diet menu, but will still give a feeling of satiety.
How to cook Potato soup
Step 1
Fry the vegetables. Pour oil into a saucepan, heat it up, add potatoes, carrots, onions, garlic and fry for 10 minutes, stirring constantly.
Step 2
Make the soup. Cover the vegetables with water and cook until the potatoes begin to soften, about 30 minutes.
Potato soup - FAQ About Ingredients, Baking Time and Storage
Yes, sweet potatoes work well as a substitute and add a slightly sweeter flavor. Adjust cooking time as needed, as they may soften faster.
Blend half the cooked soup until smooth, then mix it back in. Alternatively, add coconut milk or soaked cashews for creaminess.
Yes, let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Try thyme, rosemary, or a bay leaf while cooking. For a kick, add smoked paprika or a pinch of cayenne pepper.
For thicker soup, mash some potatoes or simmer longer. For thinner soup, add more water or broth until desired consistency.
Pair with crusty bread, a simple salad, or grilled cheese sandwiches. Top with croutons or fresh herbs for crunch.
Yes, sauté the vegetables in 1-2 tbsp of broth instead of oil to reduce fat while still building flavor.
Store in an airtight container for 3-4 days. Reheat gently on the stove, adding a splash of water if needed.
Yes, as long as all ingredients are gluten-free (check broth labels if using). Naturally gluten-free and easily adaptable.
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