Ingredients
Scale
- 4 medium Yukon Gold potatoes (1.5 lbs), peeled and diced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 3-5 minutes).
- Stir in the carrots and celery; cook for an additional 5 minutes until softened.
- Add diced potatoes and pour in vegetable broth to cover all ingredients. Bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes until potatoes are tender.
- Use an immersion blender to puree part of the soup for a creamy texture while leaving some chunks intact.
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg