Ingredients and Weight:
- Russet potatoes, peeled and cubed: 2 lbs (907 g)
- Onion, chopped: 1 medium (110 g)
- Garlic, minced: 3 cloves (5 g)
- Celery, chopped: 1 stalk (113 g)
- Carrots, chopped: 1 cup (128 g)
- Chicken broth: 6 cups (1.4 L)
- Milk: 2 cups (473 ml)
- Parmesan cheese, grated: 1/2 cup (56 g)
- Olive oil: 2 tbsp (30 ml)
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5 minutes.
- Add the garlic and sauté for 30 seconds.
- Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Puree half of the soup using an immersion blender or regular blender. Return the puréed soup to the pot.
- Stir in the milk, Parmesan cheese, salt, and pepper. Heat through.
- Garnish with fresh parsley, if desired.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 10 g
Dish Characteristics:
- Creamy and flavorful
- Wholesome and comforting
- Suitable for American taste buds
User Comments:
- "This soup is delicious and so easy to make. It's a perfect meal for a cold night."
- "The Parmesan cheese adds a great umami flavor to the soup."
- "I love the creamy texture of this soup. It's definitely going to become a regular in my kitchen."
- "This soup is so versatile. I've added different vegetables like spinach and mushrooms, and it always turns out great."
- "The Tuscany Potato Soup is a delightful dish that showcases the simplicity of Italian cuisine."
Special Precautions and Tips:
- For a vegan version, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
- To make the soup thicker, add more potatoes.
- To make the soup thinner, add more milk.
- Serve the soup with a side of crusty bread or Parmesan cheese sprinkled on top.
