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Creamy “No Cream” Potato Soup with Herb Oil Swirl and Migas

It’s difficult to believe that this smooth and creamy potato soup is dairy-free. The herb oil adds richness and depth of flavor to earthy potatoes.

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Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

SoupSide Dish

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 6

Description

It’s difficult to believe that this smooth and creamy potato soup is dairy-free. The herb oil adds richness and depth of flavor to earthy potatoes.

Ingredients

  • 5 cups low-salt chicken broth
  • 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces
  • 6 large garlic cloves, peeled
  • 6 sage leaves
  • 1 1/2 teaspoons chopped fresh rosemary, divided
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon chopped fresh sage
  • 1/4 cup panko (Japanese breadcrumbs)

Preparation

  1. Combine broth, potatoes, garlic, sage leaves and 1/2 teaspoon rosemary in heavy large saucepan and bring to boil.
  2. Cover partially and simmer until potatoes and garlic are tender, about 15 minutes.
  3. Using hand-held immersion blender or standard blender, puree soup until smooth.
  4. Season to taste with salt and pepper. (Soup can be made 2 days ahead. Cool slightly, then cover and refrigerate).
  5. Meanwhile, mix oil, parsley, chopped sage and remaining 1 teaspoon chopped rosemary in small bowl. Season herb oil to taste with salt and pepper.
  6. Heat 1 1/2 teaspoons herb oil in heavy small skillet over medium heat. Add panko and stir until golden, about 2 minutes. Cool.
  7. Ladle soup into 6 bowls. Drizzle each with 1 teaspoon herb oil, then sprinkle with breadcrumbs and serve.

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Nutrition Facts Per Serving

Calories

176.6

Fat

3.9g

Sodium

126.3mg

Cholesterol

4.2g

Vitamin C

30.3mg

Carbohydrates

29.7g

Fiber

2.5g

Protein

6.2g

Potassium

506mg

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