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potato soup

updated

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Ingredients for 2 servings:

  • 600 g potatoes
  • 3 carrots
  • 4 onions
  • 1 stalk(s) leek
  • 1 liter of water
  • salt and pepper
  • nutmeg
  • oil
  • 1 bay leaf
  • ½ bunch parsley, chopped
  • 100 ml cream
  • Celery – green, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian, low-calorie

Peel and chop the potatoes, carrots, and onions. Trim, wash, and slice the leek. Heat oil in a soup pot and fry the potatoes, carrots, and onions until a browned residue forms on the bottom. Gradually add the water and the remaining ingredients. Season and simmer on low heat for about 30 minutes. Finally, mash or puree the vegetables and add the chopped parsley and cream.

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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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