Ingredients
Scale
4 large Russet potatoes, peeled and chopped
4 cups vegetable broth
1/2 cup non-dairy or whole milk (dairy-free option)
1 teaspoon fine sea salt
Instructions
Chop potatoes into 1-inch cubes
Heat broth in a large pot, add potatoes, and simmer 12-15 minutes until tender
Purée soup with an immersion blender or regular blender
Stir in cream/milk and season with salt until smooth and velvety
Notes
For richer flavor, toast salt lightly in the pot before adding broth
Blend half the soup for a chunky texture
Store in airtight container up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Simmering
- Cuisine: American comfort food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (12 oz)
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg