Potato Soup

Enriched with low-fat milk instead of heavy cream, this comforting soup achieves its rich texture naturally from whole potatoes.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium potatoes (350 g / 12.3 oz, diced) · 270 kcal in the whole recipe
• 1 medium yellow onion (110 g / 3.9 oz, chopped) · 44 kcal in the whole recipe
• 1 medium carrot (80 g / 2.8 oz, diced) · 33 kcal in the whole recipe
• 1 tablespoon olive oil (13 g) · 115 kcal in the whole recipe
• 1 tablespoon butter (14 g) · 100 kcal in the whole recipe
• 1 tablespoon all-purpose flour (10 g) · 35 kcal in the whole recipe
• 1.5 cups low-fat milk (360 g / 12.7 oz) · 162 kcal in the whole recipe
• 4 cups hot water, 1 tsp salt, 1/2 tsp black pepper, and a pinch of nutmeg

Method

1. Melt 1 tablespoon olive oil and 1 tablespoon butter in a large pot, then sauté 110 g chopped onion over medium heat until translucent.

   

2. Add 10 g flour and stir for 1 minute until fragrant, then add 80 g diced carrot and 350 g diced potatoes and stir for another 2 minutes.

   

3. Pour in 4 cups hot water, salt, black pepper, and nutmeg, then cover and simmer over medium heat for about 20 minutes until vegetables are tender.

   

4. Puree the soup with an immersion blender until completely smooth and velvety.

   

5. Stir in 360 g low-fat milk and simmer on low heat for 5 minutes before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.