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Potato Cream Soup

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Potato Cream Soup

The perfect potato cream soup recipe with a picture and simple step-by-step instructions.

  • 4 medium sized Potatoes, washed, peeled and cut into small pieces
  • 250 ml Water
  • 200 ml Cooking cream (15%)
  • 1 Vegetable stock cubes
  • 1 toe Garlic (pressed)
  • Some black Hawaiian salt
  • Black pepper
  • Freshly grated nutmeg
  • Some marjoram
  1. Heat the water in a small saucepan and cook the potato pieces in it. Then stir in the cream and spices plus garlic. Mix everything until creamy and boiling with a hand blender. Season to taste and serve hot. Enough for one serving in a bowl. Tastes great and is quick and easy. Have fun copying! (I haven’t had this kind of soup for years because I just can’t get to the boil)
Dinner
European
potato – cream soup

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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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