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Yield: Serves 4. 1-1/2 cups per serving.
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Garlic Potato Soup
| Nutrition Information | |
| Calories: | 134 |
| Total Fat: | 2.1g |
| Saturated Fat: | 0.2g |
| Trans Fat: | 0g |
| Cholesterol: | 12mg |
| Sodium: | 134mg |
| Carbohydrates: | 21g |
| Dietary Fiber: | 3g |
| Sugars: | 1.3g |
| Protein: | 7g |
| Vitamin A: | 28.9iu (0%) |
| Vitamin C: | 25mg (41%) |
| Calcium: | 28mg (2%) |
| Iron: | 1.2mg (6%) |
1 tsp olive oil
2 tsp minced garlic
1 cup onion, chopped
2 cups chicken broth
2 cups water
4 medium potatoes, cut into 1/2" cubes
1 bay leaf
1/2 cup sliced green onions
3/4 tsp thyme
Heat oil in large sauce pan or Dutch oven over medium heat. Saute garlic and onions until lightly browned. Add potatoes, broth, garlic, bay leaf and bring to a boil. Reduce heat to medium low and simmer for 20 minutes, or until potatoes are tender. Cool soup slightly.
One cup at a time, coarsely process the soup in a food processor or blender. Do not over process. Return soup to pan to re-heat. Ladle soup into bowls and top with chopped green onion and thyme.
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