John Myers
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Potato Soup with Meatballs
The perfect potato soup with meatballs recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 1 bunch Soup greens
- 600 g Floury potatoes
- 1 toe Garlic
- 1,5 l Chicken stock
- 200 ml Cream
- 4 Mettenden
- 1 bunch Chives
- Olive oil
- Nutmeg
- Salt and pepper
Mise en place
- Peel and finely dice the onions and garlic. Peel the soup greens, cut the celery and carrots into small cubes. Clean the leek and cut into rings. Peel the potatoes and dice them to the size of the soup greens. Cut the meatloaf into slices and cut fine rings from the washed chives.
Making the soup
- Sauté the garlic and onions in olive oil. Add the soup vegetables and potatoes and let them sweat a little. Pour in the broth, bring to the boil and simmer for about 20-25 minutes. Then mix the soup with the magic death until a creamy, liquid soup is created. Add 100ml of the cream, season with salt, pepper and freshly grated nutmeg, then mix again. Add the meatloaf and cook again for 5 – 10 minutes.
finish
- Whip the remaining 100ml cream. Scoop the soup into soup bowls, add a dollop of cream and sprinkle with the chives.
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