John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 1 liter of water
- 2 vegetable stock cubes
- 200 g Parmesan, grated
- 200 ml cream (whipping cream), light
- Salt and pepper, white
- Chives or parsley
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
for cheese lovers, very simple recipe
Peel and dice the potatoes, add them to a pot with 1 liter of lightly salted water, and boil until tender. Add the stock cubes and simmer briefly. Then add the whipped cream and Parmesan cheese, simmer briefly again, and season with salt and pepper. If you like, you can also puree the soup, but we usually eat it with the potato pieces. Sprinkle with chives or parsley before serving. We serve it with fresh baguette or toasted whole-grain bread cubes. This soup is also ideal as a “bread soup.” For this, a small, round loaf of bread is hollowed out and filled with the soup.
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