Potato Soup recipe - ingredients, nutrition and when to eat it
This simple soup is made by simmering potatoes and green onions in anchovy broth for a mild, comforting flavor.
This simple soup is made by simmering potatoes and green onions in anchovy broth for a mild, comforting flavor. It pairs well with rice on mornings when you want something soothing and warm, or for a light dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 584.5g serving): 173.1 kcal · protein 10g · carbohydrate 34.8g · fat 0.5g · sodium 1022.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into pieces about 1 cm thick so they don’t fall apart easily.
Tips: Boiling the anchovies and kelp for too long can make the broth taste heavy.
Tips: Once the potatoes are cooked, stir the soup once to release a little starch and give it a smoother texture.
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Ingredients (1 serving)
- Water — 1.5 cup
- Dried anchovies — 8 g
- Kombu — 1 sheet
- Potato — 1 pc
- Green onion — 0.5 pc
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Salt — 0.3 tsp