in Soup Recipes

Potato soup with cheese and ham

updated

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Ingredients for 4 servings:

  • 250 g potatoes
  • 1 m.-sized carrot(s)
  • 1 stalk(s) Celery , small stalk
  • 1 jar vegetable stock or
  • ½ liter vegetable broth
  • 200 g processed cheese with ham
  • 100 g smoked ham
  • Salt and pepper, white
  • n. B. Nutmeg
  • 1 egg yolk
  • some parsley

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

spicy

Peel and dice the potatoes, slice the carrot and celery. Reserve some of the vegetables and cook the rest with the potatoes in the broth, then puree. Meanwhile, cut the ham into strips, sauté it with the remaining vegetables in hot butter, and add it to the pureed soup. Add the cream cheese and bring to a boil briefly. Season to taste with salt, pepper, and nutmeg (freshly ground pepper and freshly grated nutmeg makes it a bit more sophisticated than just plain old jarred). Blend with the egg yolk and serve with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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