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Before you jump to Potato Soup recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.
Enjoying healthy foods makes all the difference in how we feel. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy ones contributes to a more wholesome feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). Selecting healthier food choices can be difficult when it’s snack time. You can spend numerous hours at the food market searching for an ideal snack foods to help you feel healthy. Here are a few healthy snacks which you can use when you need a fast pick me up.
Healthy foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. Eating on the run can easily be much healthier with wholesome chips and crackers. Whole grains are usually better than highly processed grains found in white bread.
A large selection of easy health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to potato soup recipe. To cook potato soup you only need 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Potato Soup:
- You need 2 heads garlic, outer layers of skin removed
- Use 2 tablespoons olive oil
- Provide 4 large leeks, chopped
- Prepare 2 cups chopped button mushrooms
- Take 6 large potatoes, cut into cubes
- Provide 6 cups vegetable broth
- Use 1/2 teaspoon saffron, (optional)
- Provide 1 bay leaf
- Use 2 teaspoons dried thyme
- Use 1/2 teaspoon salt
- You need 1/2 teaspoon pepper
- Use 1/2 teaspoon parsley, chopped
Steps to make Potato Soup:
- Preheat oven to 350°F.
- Put garlic into a small baking dish and bake, uncovered, for 1 hour. Set aside to let cool, then peel or squeeze the garlic cloves into a small bowl, discarding peels, and mash pulp into a paste. Set aside.
- Heat oil in a large pot over medium heat. Add leeks and mushrooms and cook until tender. continue cooking until reduced to one-third.
- Add potatoes, broth, garlic paste, saffron, bay leaf, thyme, salt and pepper. Stir well, then simmer over medium heat until the potatoes are tender.
- Blend the soup in blender to get smooth texture and then add a few choppped & sautéed mushrooms
- Ladle soup into bowls and garnish with parsley.
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