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Cream of Potato Soup with Sun-Dried Tomatoes

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Potato Type: Russet
Prep Method: Pan Fried

Dish

Soup

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 1 generous serving

Ingredients

  • 1 Tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 1/2 cups peeled, diced russet potatoes
  • 2 cups low-sodium chicken broth
  • 1/4 cup milk
  • 1/8 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon oil packed sun-dried tomatoes, coarsely chopped
  • 1 teaspoon fresh chopped mint

Preparation

  1. In a heavy saucepan, melt the butter over medium heat.
  2. Add the onion and sauté until tender and translucent, 8 to 10 minutes.
  3. Add the potatoes and stock and bring to a boil.
  4. Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes.
  5. Remove from the heat and add the potatoes, onion, and a little of the stock to a blender.  Puree until smooth.
  6. Return the puree to the pan holding the remaining liquid and reheat gently.
  7. The soup will be thick.  Thin it with the milk, season with the salt and pepper, then pour into a warmed soup bowl.  Add sun-dried tomatoes.  Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired.

 

You may also like these Favorite Potato Soup Recipes.

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Nutrition Facts Per Serving

Calories

437

Fat

16g

Sodium

576mg

Cholesterol

40g

Vitamin C

31mg

Carbohydrates

62g

Fiber

6g

Protein

14g

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