Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives and parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth or blend in batches.
- Stir in sour cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chopped chives and parsley.
Notes
- This soup can be made vegetarian by using vegetable broth.
- For extra creaminess, add a splash of heavy cream before serving.
- Pairs well with crusty bread or rye rolls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg