Creamy Potato Soup
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 2 onions
- 1 carrot
- 1 pc Celery root
- 1 stalk Leeks
- 2 Tbsps clarified butter
- 1 l Beef broth
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
Preparation steps
1.
Peel and dice the potatoes. Peel and coarsely chop the onions. Peel the carrot and celery root and cut into cubes. Rinse the leek and thinly slice the white portion only.
2.
Heat the clarified butter in a large pot and sauté the onion, carrot, celery root and leek until softened. Add the potatoes and sauté briefly. Pour in the beef broth, cover and simmer for about 35 minutes.
3.
Heat the olive oil in a small pan and fry the sage leaves until crisp. Crumble the feta cheese.
4.
Puree the soup with an immersion blender until smooth. Season with salt and pepper and stir in the creme fraiche.
5.
Ladle the soup into bowls, sprinkle with feta cheese and garnish with the fried sage leaves.
