Classic creamy potato soup

For 4 people
  • 1 kg floury potatoes
  • 2 small onions
  • 20 g Butter or margarine
  • 1 bay leaf
  • 1 l vegetable broth
  • 1 leek (leek; 150 g)
  • 200 g Carrots
  • 4 stem (s) Marjoram
  • 200 g whipped cream
  • 100 g diced raw ham
  • Salt
  • pepper
  • grated nutmeg
60 minutes
Peel and wash the potatoes and cut into approx. 2 cm cubes. Peel the onions and cut into cubes. Heat the fat in a saucepan and sauté the onion cubes. Add the potato cubes and bay leaves, pour in 750 ml of stock and bring to the boil. Let the potatoes simmer over a mild heat for about 20 minutes
In the meantime, clean the leek, cut in half lengthways, wash and cut into strips. Peel the carrots and cut into slices
Bring 250 ml stock to the boil. Cook the carrots in it for about 8 minutes. After about 3 minutes add the leek. Wash the marjoram, shake dry, pluck the leaves
Remove 3 tbsp potato cubes from the broth, puree the remaining cubes in the broth. Add the cream and 2/3 of the marjoram leaves, bring to the boil. Add the stock with vegetables, remaining potato cubes and ham. Season the soup with salt, pepper and nutmeg, serve and garnish with the remaining marjoram leaves
1 person approx:
  • 470 kcal
  • 1970 kJ
  • 11 g protein
  • 29 g fat
  • 37 g carbohydrates


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