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Before you jump to Potato Soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.
We all know that eating healthy snacks can help us truly feel better inside our bodies. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and reduce our consumption of unhealthy foods. A piece of pizza does not cause you to feel as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for treats between meals. Finding snack foods that will help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?
If you are not allergic to nuts, try having some almonds! Almonds are sometimes considered a super food because they are packed full of things which help boost our vitality while keeping us healthy. Different nutritional vitamins are found in these wonderful nuts. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is present in almonds. Having said that, you won’t need a nap after eating almonds. Instead they will simply help your muscles and digestive system relax while also helping you feel less frustrated. Occasionally eating almonds can even be a mood booster!
A large variety of quick health snacks is easily obtainable. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to potato soup recipe. You can cook potato soup using 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Potato Soup:
- Get garlic, outer layers of skin removed
- Take olive oil
- Take large leeks, chopped
- Get chopped button mushrooms
- Take large potatoes, cut into cubes
- Provide vegetable broth
- Use saffron, (optional)
- Provide bay leaf
- Provide dried thyme
- Take salt
- Take pepper
- Take parsley, chopped
Instructions to make Potato Soup:
- Preheat oven to 350°F.
- Put garlic into a small baking dish and bake, uncovered, for 1 hour. Set aside to let cool, then peel or squeeze the garlic cloves into a small bowl, discarding peels, and mash pulp into a paste. Set aside.
- Heat oil in a large pot over medium heat. Add leeks and mushrooms and cook until tender. continue cooking until reduced to one-third.
- Add potatoes, broth, garlic paste, saffron, bay leaf, thyme, salt and pepper. Stir well, then simmer over medium heat until the potatoes are tender.
- Blend the soup in blender to get smooth texture and then add a few choppped & sautéed mushrooms
- Ladle soup into bowls and garnish with parsley.
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