in Soup Recipes

potato cream soup

updated

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Ingredients for 2 servings:

  • 280 g potatoes
  • 40 g sour cream
  • 4 tsp vegetable oil / olive oil
  • 200 g leek
  • 200 g carrot(s)
  • 750 ml vegetable stock
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

only 253 kcal per serving!!

Peel and dice the potatoes and carrots. Wash and finely chop the leek. Stir in the vegetable stock. Heat the oil in a saucepan and sauté the leek. Add the carrots and potatoes and deglaze with the vegetable stock. Cover and simmer for about 15-20 minutes. Then puree the soup with a hand blender and season with pepper and sour cream.

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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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