how’d i do chezlucie 😍🤞🏼

Ingredients

• 2 pieces Russet Potatoes (peeled and diced into 1‑inch cubes)
• 0.5 medium onion Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 0.25 oz Chives (fresh, chopped)
• 0.25 oz Cilantro (fresh, chopped)
• 1 tbsp Olive Oil (for sautéing)
• 1 tsp Vegeta Seasoning (optional, adds umami)
• 1 tsp Paprika (optional, used if chives are unavailable)
• to taste Salt
• to taste Black Pepper
• 4 cups Water (enough to cover potatoes)

Instructions

1. Prep Vegetables

   Dice the potatoes into 1‑inch cubes, dice the half onion, mince the garlic, and chop the chives and cilantro. Keep the chopped herbs separate.

   Time: PT10M

2. Sauté Onion

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Add the minced garlic to the pot and cook for 1 minute, stirring constantly.

   Time: PT1M

4. Add Potatoes

   Stir in the diced potatoes and let them coat with the oil for about 1 minute.

   Time: PT1M

5. Add Water and Bring to Boil

   Pour in 4 cups of water, enough to cover the potatoes. Increase heat to high and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat

6. Season the Soup

   Stir in 1 tsp Vegeta, 1 tsp paprika (if using), salt, and black pepper to taste.

   Time: PT1M

7. Simmer

   Reduce heat to a gentle simmer and cook uncovered for 20 minutes, or until the potatoes are fork‑tender.

   Time: PT20M

   Temperature: low simmer

8. Finish with Herbs

   Turn off the heat and stir in the chopped chives and cilantro. Let sit for 2 minutes to allow the herbs to release flavor.

   Time: PT2M

9. Serve

   Ladle the hot soup into bowls and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

3 g

Fiber

3 g