Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat butter in a large pot over medium heat. Add onions and garlic; sauté until translucent.
- Add diced potatoes and broth; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a chunkier texture.
- Stir in sour cream, season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
- You can add cooked bacon or sausage for extra flavor.
- For a vegetarian version, use vegetable broth.
- Adjust the sour cream to desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg