Soup with Smoky Vegetarian Potatoes

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Soup with Smoky Vegetarian Potatoes

Smoky Vegetarian Potato Soup

Published on April 22, 2020

  • 2 tablespoons salted butter, divided

  • 1 tablespoon olive oil

  • ½ onion, chopped

  • 1 teaspoon garlic salt

  • 1 teaspoon dried tarragon

  • 2 dashes liquid smoke flavoring

  • 3 potatoes, peeled and cubed

  • 3 cups vegetable stock

  • 1 tablespoon cornstarch

  • 1 cup half-and-half

  • ¼ cup shredded sharp Cheddar cheese, or to taste

  • 2 tablespoons chopped fresh parsley, or to taste

  1. Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.

  2. Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

Nutrition Facts (per serving)

354Calories20g Fat38g Carbs8g Protein
Nutrition FactsServings Per Recipe4Calories354% Daily Value *Total Fat20g25%Saturated Fat10g51%Cholesterol45mg15%Sodium919mg40%Total Carbohydrate38g14%Dietary Fiber5g16%Total Sugars4gProtein8gVitamin C36mg178%Calcium162mg12%Iron2mg11%Potassium806mg17%

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