Potato soup recipe
Potato Soup recipe
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|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|
|100 ml||sweet cream, optional|
|chives or parsley, chopped|
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.
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.
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Potato soup recipe
Recipe type: xarchivex
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