Creamy Potato Soup
- For the soup
- 400 grams potatoes
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 150 grams Crème fraiche
- freshly ground peppers
Rinse (clean and peel as needed), dry and chop soup vegetables.
Peel and dice potatoes. Heat oil in a saucepan and saute potatoes with soup vegetables for 3 minutes. Add broth and simmer, covered, for 15 minutes. Puree, add creme fraiche and season with salt and pepper.
Rinse chile pepper and cut into rings.
Pour potato soup into bowls and garnish with parsley leaves and chilli rings. Serve.