John Myers
Ingredients for 5 servings:
- 750 g potatoes
- 1 bunch of soup vegetables (1 piece of celeriac, carrot and leek)
- 3 onions, red
- 5 garlic cloves
- 1 ½ liters of water
- 5 tsp vegetable stock powder
- 300 g cream cheese
- some oil for frying
- marjoram
- nutmeg
- pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Stir the stock powder into the water and set aside. Clean the soup vegetables, potatoes, onions, and garlic and cut them into small cubes. Fry the onions in oil in a large pot until translucent. Then add the diced vegetables. Pour on 1.5 liters of stock so that everything is well covered. Finally, add the cream cheese to the pot and mix everything together. Let the soup simmer for 15-20 minutes. When the potatoes are tender, puree everything into a creamy potato soup. Season to taste with marjoram, nutmeg, and pepper. Serve with fried or unfried porcini mushrooms, sliced sausages, bacon… or anything else you can think of!
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