Serving size 2
Potato soup 🥣
- 5 potato’s peeled and diced
- 1 yellow onion diced
- 1 cup shredded carrots (optional)
- spinach (optional)
- 1/2 cup diced celery (optional)
- 4 cups vegetable broth
- 2 tablespoons parsley
- 1 tablespoon thyme
- 2 cups shredded cheddar
- 1 cup shredded parmesan
- 2 cloves garlic
- 1/2 cup sour cream (or Greek yogurt for healthier option)
- olive oil
- salt pepper
Sauté diced onions (celery and carrots if you choose to add them) in 2 tablespoons of olive oil for about 3 minutes. Season with salt and pepper. Add the diced potatoes and garlic, sauté for about 5 minutes. Then add the vegetable broth, parsley, and thyme- turn heat up and boil until potatoes are tender. Stir often to release starch from potatoes. Remove from heat. (Optional: use potato masher to slightly mash the potatoes in the pot until reaching your desired consistency). Add the cheddar, Parmesan (if you choose to add spinach, add that now) and sour cream/Greek yogurt and mix together until cheese is melted. Enjoy!
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