Potato soup recipe
Potato Soup recipe
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Ingredients
| 100 g | slab bacon, diced |
| 1 kg | potatoes, sliced |
| 1 large | onion(s), diced |
| 5 medium | carrots, sliced |
| ½ | celery root or 4 stalks celery, cubed |
| 1 medium | leek, thickly sliced |
| 1 l | vegetable broth, instant |
| 1 | bay leaf |
| 3 | juniper berries |
| 1 tsp | salt |
| pepper | |
| 100 ml | sweet cream, optional |
| chives or parsley, chopped |
Instructions
In a sauce pan brown the bacon. Pour out most of the grease, leaving 1 to 2 tbsp. in the pot. Sauté all vegetables except potatoes for 5-8 minutes.
Add broth, potatoes and seasoning. Salt and pepper to taste. Bring to a boil and cook for at least 30 minutes. With a sturdy whisk beat the soup until potatoes fall apart. Add sweet cream and heat up – do not bring to a boil. When serving sprinkle with chives or parsley.
Notes:
Dry texture potatoes are the best for this soup, it will make a thicker consistency, especially if you omit the sweet cream.
For meat lovers:
Use left-over baked ham (250g) instead of bacon, sauté with 1tbsp. of butter and follow the recipe from adding the vegetables.
Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Potato soup recipe
Recipe type: xarchivex
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