At a Glance
- Potato Type: Yellow
- Prep Method: Boiled
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
It’s difficult to believe that this smooth and creamy soup is “heart healthy” and dairy-free. The herb oil adds richness and depth of flavor to earthy potatoes. Migas are a sautéed breadcrumb condiment that is popular in Spain. Here, convenient panko mimic the garnish adding a bit of flavor and texture to the soup.
Need a quicker recipe? Try Quick Creamy “No Cream” Potato Soup with Herb Oil Swirl and Migas by using instant mashed potatoes.
- 5 cups low-salt chicken broth
- 2 pounds 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)
Combine broth, potatoes, garlic, sage leaves and 1/2 teaspoon rosemary in heavy large saucepan and bring to boil. Cover partially and simmer until potatoes and garlic are tender, about 15 minutes. Using hand-held immersion blender or standard blender, puree soup until smooth. Season to taste with salt and pepper. (Soup can be made 2 days ahead. Cool slightly, then cover and refrigerate).
Meanwhile, mix oil, parsley, chopped sage and remaining 1 teaspoon chopped rosemary in small bowl. Season herb oil to taste with salt and pepper.
Heat 1 1/2 teaspoons herb oil in heavy small skillet over medium heat. Add panko and stir until golden, about 2 minutes. Cool.
Ladle soup into 6 bowls. Drizzle each with 1 teaspoon herb oil, then sprinkle with breadcrumbs and serve.
Calories: 176.6 Fat: 3.9g Cholesterol: 4.2mg Sodium: 126.3mg Vitamin C: 30.3% Carbohydrates: 29.7g Fiber: 2.5g Protein: 6.2g Potassium: 506mg