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🍽️ Creamy Potato Soup

260 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 bunch vegetable mix
• 400 g floury potatoes
• 2 tbsp olive oil
• 800 ml vegetable broth
• 100 g crème fraîche
• salt
• pepper from the mill
• nutmeg
• 0.5 bunch fresh marjoram

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Wash the soup vegetables (e.g., carrots, celery, leek) and remove any dirty or woody parts.
3. 3. Chop the soup vegetables finely.
4. 4. Peel the potatoes and cut them into cubes as well.
5. 5. Heat the olive oil in a pot.
6. 6. Add the onions and sauté them for 2 minutes over medium heat.
7. 7. Add the potatoes and the rest of the vegetables.
8. 8. Sauté everything for another 3 minutes.
9. 9. Pour in the broth.
10. 10. Bring the mixture to a boil.
11. 11. Let the soup simmer covered for 15 to 20 minutes until the vegetables are soft.
12. 12. Puree the soup using a hand blender (an electric appliance for chopping food directly in the pot) until it is smooth and fine.
13. 13. Stir in the crème fraîche (a sour cream alternative).
14. 14. Finally, season the creamy potato soup with salt, pepper, and ground nutmeg.
15. 15. Wash the marjoram and shake it dry.
16. 16. Pluck the leaves from the stems.
17. 17. Fill the creamy potato soup into small bowls.
18. 18. Garnish with the fresh herbs.
19. 19. Serve the soup warm.

Nutrition per serving

• kcal: 260
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 24 g