☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Creamy “No Cream” Potato Soup with Herb Oil Swirl and Migas

It’s difficult to believe that this smooth and creamy potato soup is dairy-free. The herb oil adds richness and depth of flavor to earthy potatoes.
Leave a Review

Share this

Print Recipe
Total Time30 Mins
Prep Time5 Mins
Cook Time25 Mins
ServingsServes 6
Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

SoupSide Dish

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 6

Description

It’s difficult to believe that this smooth and creamy potato soup is dairy-free. The herb oil adds richness and depth of flavor to earthy potatoes.

Ingredients

  • 5 cups low-salt chicken broth
  • 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces
  • 6 large garlic cloves, peeled
  • 6 sage leaves
  • 1 1/2 teaspoons chopped fresh rosemary, divided
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon chopped fresh sage
  • 1/4 cup panko (Japanese breadcrumbs)

Preparation

  1. Combine broth, potatoes, garlic, sage leaves and 1/2 teaspoon rosemary in heavy large saucepan and bring to boil.
  2. Cover partially and simmer until potatoes and garlic are tender, about 15 minutes.
  3. Using hand-held immersion blender or standard blender, puree soup until smooth.
  4. Season to taste with salt and pepper. (Soup can be made 2 days ahead. Cool slightly, then cover and refrigerate).
  5. Meanwhile, mix oil, parsley, chopped sage and remaining 1 teaspoon chopped rosemary in small bowl. Season herb oil to taste with salt and pepper.
  6. Heat 1 1/2 teaspoons herb oil in heavy small skillet over medium heat. Add panko and stir until golden, about 2 minutes. Cool.
  7. Ladle soup into 6 bowls. Drizzle each with 1 teaspoon herb oil, then sprinkle with breadcrumbs and serve.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

176.6

Fat

3.9g

Sodium

126.3mg

Cholesterol

4.2mg

Vitamin C

30.3mg

Carbohydrates

29.7g

Fiber

2.5g

Protein

6.2g

Potassium

506mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Soup Recipes You'll Enjoy

Cajun Shrimp Potato Chowder Colcannon Chowder Loaded Baked Potato Soup