Try this Creamy Onion and Potato Soup recipe, or contribute your own.
Suggest a better descriptionBring chicken broth, bay leaf and fresh thyme to a boil, reduce heat and barely simmer, covered for 15 minutes. set aside.
Heat oil in soup kettle. Add white and green onions. Cook over very low heat, stirring occasionally, for about 40 minutes. Do NOT brown.
Steam potatoes over boiling water in a covered pot for 10 minutes or until tender. Then add to the cooked onions. Remove bay leaf from the broth and add to mixture in soup pot. Cook until heated through.
Puree mixture in a food processor until smooth. Return to pan and reheat, adding salt and white pepper. Ladle soup into 4-6 shallow soup bowls. Drizzle about 1 tsp olive oil and 1 tsp balsamic vinegar over the soup in each bowl.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 105 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1173.5mg | 40 % | |
Potassium 598.4mg | 16 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 17.3g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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