Potato Soup with Low Carb Potatoes

30
6
Easy

Recipe courtesy of the Glycemic Index Foundation Dietitian

Ingredients

5 Low Carb Potatoes roasted or boiled in their skin
1 brown onion finely diced
1 clove garlic crushed
1 tbsp olive oil
2 ½ cups reduced salt vegetable stock
2 handfuls fresh chives finely chopped
25 g light sour cream

Method

STEP 1

Add onion and garlic to a large pot, sauté on low heat until soft and fragrant.

STEP 2

Roughly dice cooked potatoes. Add stock to the pot. Bring to the boil and simmer for 15 minutes.

STEP 3

Blend with a stick blender until smooth. More or less stock or water may be required due to the size & water content of the potatoes. Bring back to temperature on the stovetop.

STEP 4

Serve. Finish with a dollop of sour cream and a sprinkle of chives.

Nutritional information (per serve)

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