Herbed Parmesan Potato Soup
Recipe: #18083
March 15, 2015
"This is a "short-cut" recipe, using pre-packaged mashed potatoes. Something I use when I'm working long hours, but still want something home-made instead of take-out or fast food."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (162.5 g)
- Calories 182.2
- Total Fat - 6.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 47.8 mg
- Sodium - 309.1 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 3 g
- Sugars - 2.3 g
- Protein - 10.8 g
- Calcium - 117.5 mg
- Iron - 1.6 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat a medium saucepan over medium heat. Add oil to the pan; swirl to coat. Add shallots; cook 5 minutes or until the shallots begin to brown.
Step 2
Add the garlic; cook 1 minute or until fragrant. Stir in stock; cook 3- seconds. Transfer stock mixture to a blender. Process until smooth.
Step 3
Return the stock mixture to the pan; add potatoes, stirring with a whisk until combined. Stir in 1/4 cup basil, thyme, and 1 tablespoon chives; bring to a boil. Cook for 1 minute.
Step 4
Remove from the heat. Discard the thyme. Stir in half-and-half, cheese, and pepper. Return to heat until heated thoroughly. sprinkle with the remaining 1/4 cup basil and remaining 1 tablespoon of chives.
Tips & Variations
No special items needed.
Related
