in Soup Recipes

potato soup

updated

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Ingredients for 2 servings:

  • 8 m.-sized potatoes
  • 1 onion(s)
  • 2 carrots
  • 200 g celery
  • 2 stalk(s) leeks
  • 250 ml low-fat milk
  • 700 ml vegetable stock
  • 100 g low-fat yogurt
  • 1 tbsp parsley, chopped
  • salt and pepper
  • curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

ww – suitable

Dice the carrots, onion, potatoes, and celery, and slice the leek into rings. Bring everything to a boil with milk and vegetable stock and simmer over medium heat for about 20 minutes. Strain half of the soup, puree it, and return it to the pot. While the soup is still boiling, add the yogurt and season with salt, pepper, and curry powder. Sprinkle with parsley and serve.

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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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