crumbly potato soup

Ingredients for 4 servings:

• 500 g potatoes
• 220 g sweet potatoes
• 250 g onion(s)
• 2 tbsp extra virgin olive oil
• 500 ml vegetable stock
• ½ tsp salt
• 4 tbsp crème fraîche, alternatively sour cream
• 500 g fresh runner beans
• 1 tbsp Piri-Piri, alternatively Tabasco
• some chives
• some savory, fresh

Instructions

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

with runner beans

Peel the potatoes and sweet potatoes and cut into approximately 1.5 cm cubes. Peel and finely dice the onions. Remove the flower ends and stems from the runner beans and cut into approximately 1 cm pieces. Finely chop the savory (I used fresh, soft shoots from mountain savory). If the shoots are already firmer, strip the leaves from the stems and chop very finely. Heat olive oil in a saucepan (do not overheat) and fry the diced onions. They should turn light brown. Deglaze with the vegetable stock and add the runner beans, salt, and savory to the pan. Bring to a boil and simmer over medium heat for 10 minutes. Now add both types of potatoes, mix, and return to a boil. Cook over medium heat for about 10 minutes until the end of cooking. Check the potatoes and beans 2-3 minutes before the end of cooking to see if they are cooked. Either remove from the heat or simmer a little longer. Wash the chives, pat dry, and cut into small rolls. When the soup is cooked, remove from the heat, taste, and season with salt if desired. Only now stir in the crème fraîche and piri piri and mix. Serve the piri piri sauce to taste. A quick tip for this soup: I used a clear broth. If you like, you can stir 4 tablespoons of oat bran into the soup shortly before it’s finished cooking to thicken it and let it simmer briefly.