1. Heat oil in a pot. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute.
2. Add potatoes, celery, bay leaf and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.
3. Remove bay leaf and with an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon and dill , cheese and season to taste with salt.
4. Serve hot, in bowls, topped with extra parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1577 (62%)|
|Amt Per Serving||% DV|
|Total Fat 175.2g||234 %|
|Saturated Fat 56.9g||285 %|
|Monounsaturated Fat 70.3g|
|Polyunsanturated Fat 33.8g|
|Cholesterol 830mg||255 %|
|Sodium 1075.1mg||37 %|
|Potassium 2438.9mg||64 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 17.9g|
|Protein 206.7g||295 %|
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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: 2534
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