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Before you jump to Potato Soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Pick water over other refreshments. Having a soda or a cup of coffee every now and then isn’t a bad idea. It will be, however, a bad idea to solely drink soda or coffee. When you decide on water more than other beverages you are helping your body remain very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Productive weight loss efforts often depend exclusively on water intake.
There are all sorts of activities that you can do to get healthy and balanced. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done each day, can do a lot to enable you to get healthy and lose pounds. Make shrewd choices every day is a great start. Getting as much physical exercise as possible is another factor. Don’t ignore that health isn’t only about just how much you weigh. You really want your body to be strong too.
We hope you got benefit from reading it, now let’s go back to potato soup recipe. To make potato soup you only need 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Potato Soup:
- Get Unsalted Butter,
- You need Yellow Onion Finely Sliced,
- Prepare Leeks White and Light Green Parts Only Coarsely Sliced,
- Provide Garlic Finely Minced,
- Use Yukon Gold Potatoes Peeled Coarsely Diced,
- Provide Vegetable Stock,
- You need Bay Leaves Halved, 2
- You need Herbes de Provence,
- Use Sea Salt,
- Get Black Pepper,
- Provide Cayenne,
- Use Heavy Cream,
- Get Parsley Finely Chopped, For Garnishing
Steps to make Potato Soup:
- In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and leeks. - - Saute until the onions are translucent and the leeks starts to soften. - - Add in garlic and potatoes.
- Saute until aromatic. - - Add in vegetable stock, bag leaves and herbes de provence. - - Stir to combine well. - - Bring it up to a simmer.
- Reduce the heat down to low. - - Cover and cook until the potatoes are fork tender. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Fish the bay leaves out and discard.
- Slowly and carefully transfer into a blender. - - You may have to do it in batches. - - Blitz until smooth. - - Return the soup back into the pot.
- Add in cream. - - Stir to combine well. - - If you like your soup to be thicker, continue cooking and reduce to the consistency as desired. - - If you like your soup to be thinner, add in more vegetable stock and cook as desired.
- Taste and adjust for final seasonings. - - Serve with a light garnish of parsley.
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