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Ingredients
3 tablespoons unsalted butter
1 medium onion, coarsely chopped
1 ½ pounds blue potatoes, peeled and quartered
6 cups good chicken or vegetable stock
1 bay leaf
1 cup milk or light cream
½ teaspoon ground nutmeg
½ teaspoon freshly ground pepper
Salt to taste
Nutritional analysis per serving
24 grams carbs; 50 milligrams cholesterol; 263 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 731 milligrams sodium; 7 grams protein; 5 grams sugar
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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Preparation
- 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.
To serve cold, chill the soup for at least 2 hours before adding the milk or cream.
Private Notes
Comments
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!