| Zutat |
Menge |
Kalorien |
| Geflügelgewürz |
8.8g |
27kcal |
| Zwiebeln, Frühlingszwiebeln oder Frühlingszwiebeln (einschließlich Spitzen und Knollen), roh[pl:]Cebula, dymka lub dymka (w tym wierzchołki i cebula), surowe |
90g |
29kcal |
| Gemüsebrühe[pl:]Bulion warzywny |
1440g |
72kcal |
| Kartoffeln, rotbraun, Fleisch und Haut, roh |
907.18g |
717kcal |
| Käse, Cheddar, scharf, in Scheiben geschnitten |
113g |
463kcal |
Recipe Instructions:
6 green onions, thinly sliced with white and green parts separated
5–6 cups chicken or vegetable broth
2 lbs. frozen hash browns or fresh Russett potatoes, cubed or shredded
2 Tbsp. Old Bay seasoning (or any Cajun seasoning)
1 cup shredded sharp cheddar, plus extra for serving
INSTRUCTIONS
In a large stockpot, stir together the white parts of the sliced green onions (not the green hollow parts), broth, hash browns and seasoning. Heat over medium-high heat until the soup reaches a low boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
Once the potatoes are cooked and soft, use an immersion blender to puree most of the soup until it is nice and thick. (Or you can transfer the soup to a traditional blender, and puree it there until smooth.) Return soup to stockpot, and stir in cheddar until combined.
Serve warm, garnished with extra cheddar and the green parts of the green onions.
*Note that this is definitely the 5-ingredient version of potato soup. You are totally welcome to add some extra seasonings if you like. This version is simple, simple, simple. :)
