Potato soup with cheese

Ingredients for 2 servings:

• 450 g floury potatoes, peeled
• 1 onion(s), diced
• 1 garlic clove(s), chopped
• 3 tbsp oil for frying
• 1 tsp cumin powder
• ½ tsp sweet paprika powder
• ¼ tsp turmeric powder
• 1 pinch of nutmeg, freshly grated
• 1 pinch of chili flakes
• 500 ml vegetable stock or water
• 140 ml milk
• 125 g cow’s milk shepherd’s cheese
• n. B. Salt
• 1 long pepper
• 75 g corn from the can
• 2 spring onions
• e.g. coriander or parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian and filling

Roughly dice the peeled potatoes and cover with cold water. Dice the onion and chop or finely dice the garlic clove. Measure the spices and set aside on a small plate or bowl. Heat a little oil in a soup pot and sauté the onion. Meanwhile, drain the water from the potatoes. Add the garlic and spices and sauté briefly. Add the potatoes and mix everything well, then sauté for about 5 minutes. Pour in the hot vegetable stock or water and bring to a boil. Simmer for about 15 minutes, until the potatoes are soft. While the potatoes are cooking, finely slice the spring onions, finely dice or crumble the feta cheese, and crush the long peppercorns in a mortar. Brown the corn kernels in a little oil in a pan. Remove the pan from the heat and stir in the spring onions. Keep warm. Add about half of the cheese, the long peppercorns, and the milk to the pot and puree everything with an immersion blender until smooth. Season with salt. Ladle the hot soup into 2 bowls and top with the remaining cheese and the vegetable mixture. This soup is inspired by the South American potato soup with queso fresco.