in Recipes

Allgäu potato soup à la Naddel

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Ingredients for 2 servings:

  • 1 onion(s)
  • 2 cloves garlic
  • 400 g potatoes
  • white wine
  • 500 ml vegetable stock
  • 2 carrots
  • 1 stalk(s) leek
  • 100 g processed cheese
  • salt and pepper
  • 1 tsp marjoram
  • ½ cup mixed herbs
  • Cayenne pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the onion. Crush the garlic cloves and rub them into a paste with 1/2 teaspoon of salt. Sauté in the fat until translucent. Finely dice the potatoes and sauté briefly. Deglaze with a generous splash of white wine and add the broth. Simmer over medium heat for 15-20 minutes. Purée the soup and return to the heat. Add the diced carrots and the trimmed and chopped leek, and simmer for another 6-8 minutes. Stir the cream cheese into the soup. Season to taste with salt, pepper, cayenne pepper, nutmeg, marjoram, and the mixed herbs. Serve with baguette.

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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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