Potato Cream Soup

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Potato Cream Soup
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the soup
500 grams starchy potatoes
2 stalks Leeks
1 garlic clove
1 carrot
1 onion
2 Tbsps butter
1 ⅕ liters Vegetable broth
1 bay leaf
1 pinch ground Caraway
2 Tbsps parsley (chopped)
salt
freshly ground peppers
2 Tbsps Whipped cream
To serve
4 Tbsps Whipped cream
4 slices Smoked salmon (strips)
parsley (for garnish)
How healthy are the main ingredients?
potatoLeekWhipped creamWhipped creamparsleygarlic clove

Preparation steps

1.

For the soup, rinse, peel and dice the potatoes. Rinse the leeks and coarsely chop the white and light green parts. Peel the onion and garlic and chop finely. Peel the carrot and cut into cubes.

2.

Melt the butter in a large saucepan and sauté the leeks, onion, garlic and carrot over medium heat, while stirring. Add the potatoes and cook briefly.

3.

Pour in the vegetable broth, stir, cover and simmer over medium heat for about 20 minutes with the bay leaf and caraway.

4.

Remove the bay leaf and purée the soup with a hand blender. Season with salt and pepper and then stir in the parsley and sour cream.

5.

To serve, pour the soup into bowls and garnish with a spoonful of sour cream. Serve showered with salmon strips and garnished with parsley.