Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 carrots, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until translucent.
- Add diced potatoes and carrots, cook for 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in heavy cream or sour cream, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- You can also add cooked bratwurst slices for a heartier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg