Soup Er No Peel Potatoes
Experience rustic comfort in every spoonful with "Soup Er No Peel Potatoes," an incredibly easy and flavorful potato soup recipe that celebrates the goodness of unpeeled, thoroughly washed potatoes. Perfect for busy cooks, this hearty soup skips the peeling step, preserving nutrients while adding a rustic charm to the dish. Simmered with creamy vegetable broth, aromatic herbs like thyme and rosemary, and finished with optional heavy cream for extra richness, this soup boasts a satisfying balance of textures thanks to its partially blended consistency. Garnish it with shredded cheddar, crispy bacon bits, and chopped green onions for a delectable, customizable touch that’s sure to please. Ideal for cozy family dinners or chilly evenings, this wholesome soup can be ready in under an hour, making it both quick and delicious. Keywords: potato soup, easy potato recipes, unpeeled potatoes, rustic soup, hearty comfort food.
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Recipe Information
Ingredients
- 6 cups small potatoes (skin on, thoroughly washed)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 6 cups vegetable broth
- 1 cup heavy cream (optional for richness)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 whole bay leaf
- 0.5 cups shredded cheddar (for garnish, optional)
- 0.25 cups chopped green onions (for garnish, optional)
- 0.25 cups crispy bacon bits (for garnish, optional)
Instructions
Thoroughly wash the potatoes using a scrub brush to remove any dirt. Leave the skins on for rustic texture and nutrients.
Chop the potatoes into bite-sized chunks and set aside.
In a large pot, heat the unsalted butter and olive oil over medium heat until melted and fragrant.
Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Add the chopped potatoes to the pot and stir to coat them in the butter and onion mixture.
Pour in the vegetable broth and add the bay leaf, dried thyme, dried rosemary, salt, and ground black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If you prefer a completely smooth soup, blend until fully puréed.
Stir in the heavy cream (if using) for extra richness and adjust the seasoning with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with shredded cheddar, chopped green onions, and crispy bacon bits, if desired.
Serve hot and enjoy your comforting 'Soup Er No Peel Potatoes'!
Nutrition Facts
Calories |
3359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 44.9 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1041 mg | 80% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 9149 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
