Photo: Cala
Estimated Nutrition (whole recipe, rough)
500
Calories
37g
Protein
18g
Fat
50g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons olive oil (preferably extra-virgin)
- 1 cup chopped onions
- 4 cups canned low sodium chicken broth or vegetable broth
- 2 lbs russet potatoes, peeled,cut into 1/2 inch pieces
- 6 cloves garlic, peeled
- 1 bay leaf
- 1/4 cup minced chives or green onions
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
- =
Directions
1
Heat olive oil in heavy large saucepan over medium heat.
2
Add onion, sauté until golden, about 10 minutes.
3
Add broth, potatoes, garlic and bay leaf; bring to boil.
4
Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.
5
Cool slightly. Discard bay leaf.
6
Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess).
7
Return soup to same saucepan.
8
Season to taste with salt and pepper.
9
Simmer until heated through.
10
Ladle soup into bowls.
11
Sprinkle with chives and thyme and serve.
Recipe sourced from
fandom