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Before you jump to Potato Soup recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.
We all know that eating healthy meals can help us truly feel better inside our bodies. When we eat more healthy snacks and less of the bad ones we typically feel much better. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s tough to find wholesome foods for something to eat between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Here are some healthy snacks that you can use when you need a fast pick me up.
Eating almonds is a wonderful choice as long as you don’t have a nut allergy. As an all-in-one energy booster, almonds offer you many health benefits. These types of nuts have quite a lot of vitamins E, B2, and manganese. They generally do, however, come with tryptophan-the same enzyme that makes you tired after eating turkey. However, you won’t need a nap after eating and enjoying almonds. Alternatively, these nuts help in lowering stress and provide a relaxing feeling throughout your body. Your emotional state is often lifted by simply eating almonds.
A large variety of quick health snacks is easily available. Determining to live a healthy life style can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to potato soup recipe. To make potato soup you only need 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Potato Soup:
- Use Unsalted Butter,
- Use Yellow Onion Finely Sliced,
- You need Leeks White and Light Green Parts Only Coarsely Sliced,
- You need Garlic Finely Minced,
- Provide Yukon Gold Potatoes Peeled Coarsely Diced,
- Take Vegetable Stock,
- Provide Bay Leaves Halved, 2
- Prepare Herbes de Provence,
- Provide Sea Salt,
- Get Black Pepper,
- Get Cayenne,
- Take Heavy Cream,
- Take Parsley Finely Chopped, For Garnishing
Steps to make Potato Soup:
- In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and leeks. - - Saute until the onions are translucent and the leeks starts to soften. - - Add in garlic and potatoes.
- Saute until aromatic. - - Add in vegetable stock, bag leaves and herbes de provence. - - Stir to combine well. - - Bring it up to a simmer.
- Reduce the heat down to low. - - Cover and cook until the potatoes are fork tender. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Fish the bay leaves out and discard.
- Slowly and carefully transfer into a blender. - - You may have to do it in batches. - - Blitz until smooth. - - Return the soup back into the pot.
- Add in cream. - - Stir to combine well. - - If you like your soup to be thicker, continue cooking and reduce to the consistency as desired. - - If you like your soup to be thinner, add in more vegetable stock and cook as desired.
- Taste and adjust for final seasonings. - - Serve with a light garnish of parsley.
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