“Rich, delicious, and easy to make!” - by CookEatWatchTV
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup.
- Ladle soup in bowls and garnish with tomatoes and hot dogs.
Nutrition
Amount Per Serving (6 total)
- Calories
- 382 cal
- 19%
- Fat
- 19.4 g
- 30%
- Carbs
- 44 g
- 14%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This is a great base soup! I used the ingredient search to find it and as I live in Germany it seems quite appropriate! I used approx. the same amount of vegetables but added in a chopped up leek. A..." See morefter simmering for an hour I added the parsley and blended it smooth. I used 2 cups of 3.5% milk, not 1/2 & 1/2, only 1 tsp. of salt and added a pinch of crushed red pepper. I added in small meatballs for protein and garnished with green onions - delicious!"
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