benignis potota soup recipe
Make Benignis potota soup recipe at home with our easy recipe tutorial. Creamy, delicious, and perfect for any occasion—just like the restaurant classic!
Ingredients
Base Ingredients:
- 4 large Russet or Yukon Gold potatoes peeled and diced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 cup heavy cream
Optional Additions:
- 2 medium carrots chopped
- 2 celery stalks chopped
- 2 tablespoons unsalted butter for sautéing
- Fresh parsley or chives for garnish
Seasonings:
- Salt and black pepper to taste
- Optional: Cayenne pepper for heat
Suggested Toppings:
- Shredded cheddar cheese
- Crispy bacon bits for non-vegetarian version
- Sour cream
Instructions
Step 1: Prepare Ingredients
- Peel and dice the potatoes into small cubes.
- Chop onion, garlic, carrots, and celery.
Step 2: Sauté Aromatics
- Heat 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add onion and garlic, cooking until soft and fragrant (about 2-3 minutes).
Step 3: Cook the Soup Base
- Add diced potatoes, carrots, celery, and vegetable broth to the pot.
- Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
Step 4: Blend for Creaminess
- Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
Step 5: Add Cream and Final Touches
- Stir in heavy cream and season with salt, pepper, and optional cayenne.
- Simmer for 2-3 more minutes.
Step 6: Serve and Garnish
- Ladle soup into bowls and garnish with your choice of shredded cheese, bacon bits, sour cream, or fresh parsley.
Notes
Nutrition Information (Per Serving):
- Calories: 250-300
- Protein: 5-7g
- Fat: 12-15g
- Carbs: 30-35g
- Fiber: 4-6g