POTATO SOUP

[Back to overview basic cooking methods]

As can also be said of mash with vegetables, there are also many, many recipes for potato soup. We give you a basic cooking method below, but also a few simple variations.

Potato soup

Ingredients:

• 500 g potatoes
• 800 ml water
• 1 stock cube (vegetable or chicken)
• 200 ml single cream You may opt for the alternative:
  • 200 ml single cream light,
  • 125 grams crème fraîche, or
  • 125 grams crème fraîche light
  • or use a vegetable-based alternative if you do not want to use milk
• 2 cloves of garlic
• pepper
• salt
• 2 tablespoons olive oil

Method of cooking

• Scrub or peel the potatoes
• Cut the potatoes into cubes
• Finely chop the garlic or use a garlic press
• Heat 2 tablespoons olive oil in a large soup pan
• Sauté the potatoes for 1 minute, then add the water
• Wait until the water comes to a boil and then add the stock cube
• Allow the potatoes to boil for approx. 20 minutes until they are thoroughly cooked
• Use a hand blender to puree the potatoes until you have a lovely and smooth creamy soup
• Season to taste with pepper and salt.

The possibilities are endless; the steps below alone will give your potato soup a serious upgrade:

• Finely chop 1 large onion and add it with 1 teaspoon of thyme to the potatoes in the pan as you sauté them
• After you puree the potatoes, also add about 30 grams of shredded 48+ cheese and 3 tablespoons of truffle along with the light cream and mix well