Potato soup with dried tomatoes

Ingredients for 4 servings:

• 1 liter vegetable broth
• 250 ml Prosecco
• 1 kg potatoes
• 2 large onions
• 1 garlic clove(s)
• 150 g tomatoes, dried or semi-dried, without oil
• salt and pepper
• Paprika powder, hot
• nutmeg
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and quick potato soup with a little extra flavor

Dice the onions and fry them in a large pot with a little oil; they can brown a little. If you like, you can reserve some for garnish. Crush the garlic. Deglaze with Prosecco and then add the vegetable stock. Peel and roughly chop the potatoes and let them simmer in the pot over medium heat with the lid closed for about 20 minutes. When they are soft enough, puree the soup. Again, if you want to use potato chunks as a garnish, reserve some. Season your soup to taste; I find salt, pepper, about a quarter to half a teaspoon of nutmeg, and the same amount of hot paprika ideal. Finally, slice the tomatoes, add them, and let everything simmer for a few minutes. Tips: If it’s for a special occasion, you can whip up some cream as a topping and slowly and carefully stir in some Prosecco for an extra flavor. Homemade potato or vegetable chips also make a delicious topping.