Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions or dill for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes and cook for a few minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree part of the soup with an immersion blender for a creamy texture, if desired.
- Stir in sour cream, season with salt and pepper, and heat through.
- Serve hot, garnished with chopped green onions or dill.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- For a vegan version, use plant-based sour cream and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 240 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg