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Creamy Potato and Cheese Soup with Delicious Filler

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 265 kcal


  • 200 g Floury potatoes, finely diced
  • 1 Celery bulb finely diced
  • 1 Shallots finely chopped
  • 1 tbsp Butter
  • 75 g Processed cheese
  • 1 pinch Sea salt fine
  • 1 pinch Ground white pepper
  • 250 g Minced turkey
  • 0,5 Chopped hot peppers
  • 1 tbsp Grated carrots
  • 1 pinch Mushroom seasoning
  • 1 pinch Marjoram spice
  • 1 pinch Sweet paprika powder
  • 1 pinch Black pepper from the mill
  • 0,5 Finely chopped onion
  • 1 L Vegetable stock
  • 1 Egg yolk
  • 1 Egg
  • 4 tbsp Breadcrumbs
  • 2 tbsp Rapeseed oil


  • Sauté the potatoes, celery and shallot in the butter. Add the vegetable stock and cook for about 25 minutes.
  • Now puree the soup and stir in the cheese. Bring to the boil briefly and season with salt and pepper.
  • Mix the mince with the other ingredients and season with the spices. You don't need salt because the mushroom spice has a very strong taste.
  • Form small balls out of the minced meat, roll them in the beaten egg and then in the breadcrumbs, and fry them all over in the rapeseed oil until crispy. You know, I like everything with a lot of toasty aromas. The pictures explain everything.
  • Then add the meatballs to the soup and let them steep for a few more minutes. We ate this soup with the very spicy addition as a main course. If you like, you can also eat bread of your choice. It was very tasty. Try it out.
  • You can also eat it as a soup. But then I shape the meatballs smaller and make the soup a little thinner.


Serving: 100gCalories: 265kcalCarbohydrates: 2.1gProtein: 15.8gFat: 21.7g
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Written by John Myers

Professional Chef with 25 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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