in Soup Recipes

Allgäu potato soup

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Ingredients for 4 servings:

  • 600 g potatoes
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 stalk(s) leek
  • 2 carrots
  • 2 tbsp butter
  • 750 ml vegetable stock
  • 200 g herb cheese spread
  • salt and pepper
  • nutmeg
  • marjoram
  • 4 slices of baguette

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash, peel, and finely dice the potatoes. Peel and finely chop the onion and garlic. Wash and slice the leeks and carrots. Heat the butter and sauté the vegetables. Pour in the broth and simmer for about 15 minutes. Take about 2 tablespoons of the processed cheese and set aside. Add the remaining processed cheese to the soup, let it bubble, and season. Preheat the oven to 200°C (top/bottom heat). Ladle the soup into ovenproof bowls. Toast the baguette slices until golden brown, spread with the remaining processed cheese, and place on top of the soup. Bake in the hot oven for about 5 minutes.

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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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