Blender Potato Soup Recipe

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Ingredients:

Serving

1/2 cup light olive oil
3 cups celery, chopped
1 1/2 cups chopped onions
1 tsp fresh minced garlic
1 quart chicken broth
3 cups peeled and diced russet potatoes
1/2 cup chopped fresh parsley, divided
1/2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheddar cheese (or to taste, it goes on top as garnish when done.)

Directions:

In a large saucepan, heat oil.
Add celery, onions and garlic; sauté until tender.
Stir in remaining ingredients except 1/3-cup parsley and cheese; bring to a boil and reduce heat.
Simmer, covered, for 20 minutes or until potatoes are tender.
Pour half of mixture into blender; puree until smooth. Set aside.
Pour the remaining soup into blender; blend until coarsely chopped.
Combine both mixtures.
Ladle soup into bowls; garnish with remaining parsley and cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.62 Kcal (1623 kJ)
Calories from fat	221.61 Kcal
		% Daily Value*
Total Fat	24.62g	38%
Cholesterol	20.11mg	7%
Sodium	948.89mg	40%
Potassium	996.56mg	21%
Total Carbs	31.26g	10%
Sugars	3.85g	15%
Dietary Fiber	4.36g	17%
Protein	9.37g	19%
Vitamin C	31.5mg	53%
Vitamin A	0.4mg	13%
Iron	1.5mg	8%
Calcium	202.1mg	20%

Amount Per 100 g
Calories	90.23 Kcal (378 kJ)
Calories from fat	51.58 Kcal
		% Daily Value*
Total Fat	5.73g	38%
Cholesterol	4.68mg	7%
Sodium	220.88mg	40%
Potassium	231.97mg	21%
Total Carbs	7.28g	10%
Sugars	0.9g	15%
Dietary Fiber	1.01g	17%
Protein	2.18g	19%
Vitamin C	7.3mg	53%
Vitamin A	0.1mg	13%
Iron	0.3mg	8%
Calcium	47mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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