Ingredients
Scale
- 1/2 tbsp unsalted butter
- 6 to 8 garlic cloves, crushed
- 6 cups chicken broth or vegetable stock
- 1 lb waxy potatoes, peeled and diced
- Kosher salt and ground black pepper, to taste
- Optional: rye bread cubes, emmental or gruyere cheese, minced parsley
Instructions
- In a large pot, melt the butter over medium heat and sauté the crushed garlic until fragrant (about 1-2 minutes).
- Add chicken broth or vegetable stock and bring to a boil. Stir in diced potatoes along with salt and black pepper.
- Reduce heat to low and let simmer until potatoes are tender (about 15-20 minutes), stirring occasionally.
- Blend the soup until smooth using an immersion blender or standard blender; return to low heat.
- If desired, stir in beaten egg gradually for added creaminess and mix in cheese until melted.
- Serve hot, garnished with rye bread cubes and minced parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Czech
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg