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Summer Potato Soup Recipe

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Easy Slow Cooker Potato Soup Recipe April Golightly
Easy Slow Cooker Potato Soup Recipe April Golightly from aprilgolightly.com

Description

Summer potato soup is a delicious and refreshing soup that is perfect for hot weather. It is made with fresh ingredients like potatoes, corn, and tomatoes, and seasoned with herbs like thyme and basil. This soup is easy to make and can be served as a light lunch or dinner.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 4 medium-sized potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup of corn kernels
  • 2 cups of diced tomatoes
  • 4 cups of vegetable broth
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried basil
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped (optional)

Equipment

  • A soup pot or Dutch oven
  • A cutting board and knife
  • A wooden spoon
  • A ladle

Method

  1. Heat the olive oil in a soup pot over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
  3. Add the diced potatoes and corn kernels and stir well.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce the heat and simmer for 20-25 minutes until the potatoes are tender.
  6. Add the diced tomatoes, thyme, and basil, and stir well.
  7. Simmer for another 5 minutes until the tomatoes are heated through.
  8. Season with salt and pepper to taste.
  9. Remove from heat and let the soup cool for a few minutes.
  10. Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
  11. Return the soup to the pot and reheat if necessary.
  12. Serve hot with fresh parsley or chives, if desired.

Notes

This soup can also be served cold. Simply chill the soup in the refrigerator for a few hours before serving.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 170
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 820mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 4g
  • Sugars: 5g
  • Protein: 5g

Recipe Tips

  • If you don't have fresh corn, you can use frozen corn instead.
  • You can substitute fresh tomatoes for canned tomatoes if you prefer.
  • If you like a chunkier soup, you can skip blending the soup and serve it as is.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy soup as a refreshing meal during the hot summer months!


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