in Soup Recipes

Potato and onion soup

updated

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Ingredients for 2 servings:

  • 1 large onion(s)
  • 6 large potatoes, waxy
  • 2 tbsp crème fraîche
  • Salt and pepper, colorful
  • Garlic, squeezed
  • nutmeg
  • Paprika powder, sweet
  • 2 tbsp oil (sunflower oil)
  • 1 ½ tsp, heaped chicken broth or vegetable broth, instant
  • ¾ liter of water
  • 3 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low in calories and easy to reheat

Chop the onion into very small pieces and sauté in oil in a large pot until translucent. Meanwhile, peel the potatoes, also cut them into very small pieces, and add them to the pot along with the water, stock, and a good pinch of salt. Simmer for about 20 minutes, until the potatoes are tender. Season with sweet paprika, nutmeg, mixed pepper, and crushed garlic, and simmer briefly again. Remove the pot from the heat and stir in the crème fraîche until it reaches the desired consistency.

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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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