Creamy Potato Soup
Servings: 4 servings
Calories: 292kcal
Ingredients
- 3 Medium Potatoes -cubed
- 1/3 Cup Heavy cream
- 3 tbsp Butter
- 1 tbsp Cooking oil
- 1 tbsp Dijon Mustard
Vegetables
- 7 Garlic cloves -sliced
- 1 Celery stalks -chopped
- 1 Onion -sliced
- 1/2 Green Chili -sliced
- 3 Bay leaves
Condiments
- 1 tsp Nutmeg
- 1 tsp Paprika powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Chicken stock cube -dissolved in ½ cup water
Garnish
- Fresh Parsley - finely chopped
- Beef salami - sauteed and roughly chopped
- Cheddar cheese - grated
Instructions
- Preheat the Pot: Preheat a pot on medium-low heat. Drizzle the cooking oil, then add the sliced onion and garlic, and cook for 6 to 8 minutes.
- Add spices and other ingredients: Add celery and green chili and cook for another 1 minute while stirring. Add ½ cup water and chicken stock to the pot. Also, add bay leaves, paprika powder, salt, pepper, and nutmeg. Stir to mix and cook for 2 minutes.
- Add water: Add 3 cups of water and the potato. The potatoes must be completely submerged in the water. Cover the lid and cook for 15 minutes (while boiling) on medium-high heat.
- Blend: Add the heavy cream and blend the entire soup with an immersion mixer. Garnish with beef salami, grated cheddar cheese, and fresh chopped parsley to serve.
Nutrition
Calories: 292kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 777mg | Potassium: 789mg | Fiber: 5g | Sugar: 8g | Vitamin A: 310IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 2mg