in Soup Recipes

Quick potato cream soup

updated

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Ingredients for 4 servings:

  • 600 g potato(s), floury, diced
  • 2 onions, diced
  • 500 ml milk
  • 250 ml vegetable stock
  • 1 pinch of nutmeg
  • 1 dash of soy sauce
  • some dill
  • 2 tbsp whipped cream or sour cream
  • 1 handful of crabs or shrimps
  • some oil for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious and fine with crab and dill

Sauté the diced onions in a little oil until translucent. Add the diced potatoes and cook in the milk and vegetable broth for about 15 minutes until soft. Purée the soup with an immersion blender. If it’s too thick, add a little more water. Season with nutmeg and soy sauce. Fold in the cream and dill. Garnish with the crab and a dill sprig.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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