in Soup Recipes

Vegetable and potato soup

updated

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Ingredients for 8 servings:

  • 4 packs of butter vegetables, frozen, 300 g each
  • 500 g potatoes
  • 200 g crème fraîche, herbs
  • 200 g cream cheese spread
  • 1 ½ liters vegetable broth
  • salt and pepper
  • nutmeg
  • marjoram

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

quick, delicious soup

Cook the buttered vegetables with the vegetable stock and seasonings for 10 minutes. Grate the peeled potatoes or mash them with a food processor and add them. Simmer for another 15 minutes over low heat. Stir occasionally to prevent the soup from overcooking. Add the crème fraîche and cream cheese to the soup and stir until smooth. Season to taste, sprinkle with herbs, and serve.

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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.

Vegetable and potato soup

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