in Soup Recipes

Cream of potato soup

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • ¼ celery root
  • 400 g carrot(s)
  • 2 stalk(s) leeks
  • 1 liter vegetable broth
  • 4 tbsp sour cream or sour cream
  • salt and pepper
  • Marjoram, fresh
  • Pepper, colorful

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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Peel and dice the potatoes, celery, and carrots, and slice the cleaned leek into rings. Place the vegetables in a large pot, pour over the broth, and bring to a boil. Reduce heat and simmer gently for about 20 minutes. Season the soup with salt, pepper, and marjoram, and purée. Top with sour cream and serve garnished with marjoram leaves and mixed peppercorns.

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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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