Nutrients per serving
- Protein: 10.0 grams
- Fat: 13.0 grams
- Carbohydrates: 24.0 grams
- Calories: 250
Potatoes
New World Potato Soup With Coriander Cream
This great-tasting thick, hearty soup will likely become a family favourite
Cooking Time: 28 Minutes
Servings: 8 (1 cup/250 mL)
Ingredients:
- 1 Ontario Onion or 2 thin Ontario Leeks
- 3 lb (1.5 kg) Ontario Potatoes (about 8 medium)
- 1 tbsp (15 mL) olive oil
- 2 cloves Ontario Garlic, chopped
- 1/2 tsp (2 mL) each of paprika and ground cumin
- Generous pinch cayenne pepper
- 4 cups (1 L) chicken broth
- 1/2 cup (125 mL) sour cream
- 1/4 cup (50 mL) finely chopped fresh coriander
- 1-1/2 cups (375 mL) shredded old Cheddar cheese (about 3 oz/90 g)
- 1/2 tsp (2 mL) salt
- 1/2 to 1 cup (125 to 250 mL) milk
Preparation:
Chop onion. (Or if using leeks, trim off green parts and root ends. Slice white part of each leek lengthwise in half. Rinse under cold water to remove grit. Chop leeks.) Peel potatoes; cut into 1-inch (2.5 cm) chunks. Set aside.
In large saucepan, heat oil over medium heat; cook onions or leeks and garlic, stirring occasionally until tender, about 3 minutes. Stir in paprika, cumin and cayenne until blended; stir in potatoes. Pour in chicken broth. Cover and bring to boil over high heat, stirring occasionally; reduce heat to medium-low and cook, covered, until potatoes are very soft, about 25 minutes.
Meanwhile, stir sour cream with coriander.
Ladle about half of the soup (making sure to get broth and potatoes) into large bowl; mash with a potato masher until fairly smooth. Return to saucepan. Stir in cheese and salt until cheese is melted. Stir in 1/2 to 1 cup (125 to 250 mL) milk, depending on desired thickness. Ladle into bowls. Serve each with dollop of coriander cream, swirling if desired.
