Author Notes
Cold days equal warm bowls of soup, such as this delicious & easy Garlic and Potato Cream Soup that you can make it just 15 minutes. —VibrantPlate
Ingredients
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1
onion
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1
head garlic cloves
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3-4
medium size potatoes
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1 liter
vegetable stock
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1 pinch
salt, pepper to taste
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Pinch
thype (opitional)
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1 tablespoon
pine nuts
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1/4
red bell pepper
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Handful
fried onions for topping (optional)
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1 tablespoon
sour cream (or non-dairy alternative)
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olive oil
Directions
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Peel and dice your onion and potatoes. Crush garlic, peel, and thinly slice.
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In a pot, heat up a tablespoon of olive oil. Add chopped onions and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.
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While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts don't burn. Remove from pan and set aside to cool.
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Wash red bell pepper, and dice into small pieces.
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When the potatoes are cooked, use a stick blender and puree the soup into a thick cream. Taste the soup and if needed, add salt & pepper to taste. Pour into bowls, add a spoon of sour cream (or non-dairy alternative) and top with toasted pine nuts, finely chopped red bell peppers, fried onions, thyme leaves and a drizzle of olive oil.
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