Potato Edamame soup

By á-749

Ingredients

• 1 16 oz bag frozen shelled edamame
• 1 small yellow onion
• 3 large white potatoes
• 2 tbsps butter
• 1 tsp minced garlic
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1 32 oz box reduced sodium chicken broth

Preparation

Step 1

Thaw edamame in colander under cool running water. Chop onion coarsely. Cut potatoes into bite sized pieces.
Melt butter in saucepan on med high heat. Add onions, potatoes and garlic. Cook and stir 3-4 minutes until onions soften. Stir in Italian seasoning, salt, and broth, cover ,cook and stir 10 minutes. Stir in edamame, then cover and cook 10-15 more minutes until potatoes are tender. Remove about 1/4 of the potatoes, mash lightly and then stir back into soup to thicken.