in Soup Recipes

Potato and vegetable cream soup

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • ¼ celery root
  • 400 g carrot(s)
  • 2 stalk(s) leeks
  • ½ liter vegetable broth, from 6 tsp instant broth
  • pepper
  • marjoram
  • 4 tbsp sour cream
  • Pepper, colored, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

WW-suitable, 3 points

Peel, wash, and dice the potatoes, celery, and carrots. Trim, wash, and slice the leeks. Place all the vegetables in a pot, pour over the broth, and bring to a boil. Simmer over low heat for about 20 minutes. Season with pepper and marjoram, and puree. Sprinkle with marjoram leaves and mixed peppercorns. If you like, add 50g of prawns per person (this adds 1 point) or 50g of low-calorie sausage (adds 4 points). Also great as a starter!

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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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