Blue-Potato Soup
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:About 9 cups
- 3tablespoons unsalted butter
- 1medium onion, coarsely chopped
- 1½pounds blue potatoes, peeled and quartered
- 6cups good chicken or vegetable stock
- 1bay leaf
- 1cup milk or light cream
- ½teaspoon ground nutmeg
- ½teaspoon freshly ground pepper
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
210 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Melt the butter in a 3-quart saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.
- Step 2
In batches, carefully purée the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.
Tip
- To serve cold, chill the soup for at least 2 hours before adding the milk or cream.
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Susan in Maryland
I totally forgot to add the milk/cream and it was still delicious. I also didn't peel the potatoes, and used veggie broth. Really good!
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