John Myers
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Lightning-fast Potato Soup
The perfect lightning-fast potato soup recipe with a picture and simple step-by-step instructions.
- 10 medium sized Potatoes
- 1 size Onion red
- 1 tablespoon Clarified butter
- 1 tablespoon Vegetable broth powder
- 1 liter Water
- 1 liter Salt
- 1 teaspoon Gourmet fine seasoning
- 1 teaspoon Ground caraway
- 5 piece Bay leaves
- 200 g Creme fraiche Cheese
- 5 kl. Branches Marjoram fresh
- 1 tablespoon Potato starch flour
preparation
- Peel the potatoes and cut them into small cubes – cut the onions into small cubes
preparation
- Sweat the onions in the clarified butter – then add the potato cubes and sweat them too – pour hot water over them, add vegetable stock powder (rz in m. Kb), gourmet fine seasoning, salt, cumin and bay leaves and simmer everything until soft
- remove the bay leaves – remove half of the potatoes with a hole scoop and keep warm – puree the rest of the soup with the blender – add creme fraiche – season to taste again
thicken a little …
- Mix the potato starch flour with a little water and add to the soup – bring to the boil again while stirring – finally cut the fresh marjoram into fine strips and add to the soup
serve and decorate
- fill the soup into the plate – put a pile of potato cubes in the middle and decorate with a marjoram leaf
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