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🍽️ Creamy Potato Soup with Herbs

221 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 stalk leek (approx. 250 g)
• 2 stalks celery (approx. 100 g)
• 1 carrot (approx. 100 g)
• 350 g potatoes
• 2 tbsp rapeseed oil
• 1 bay leaf
• 500 ml vegetable broth
• 0.5 bunch parsley (approx. 10 g)
• 0.5 bunch basil (approx. 10 g)
• 20 ml milk (3.5% fat)
• 100 g crème fraîche
• 1 tsp dried marjoram
• 0.5 tsp grated nutmeg
• salt
• pepper

Instructions

1. 1. Peel the onions and cut them into small cubes. Wash and clean the vegetables. Cut the leek and celery into thin strips and the carrots into thin slices. Peel the potatoes, wash them, and cut them into thin slices as well.
2. 2. Heat the oil in a large pot and sauté the onions in it over medium heat for 2 to 3 minutes until translucent. Add the rest of the vegetables and sauté them for another 5 minutes, stirring constantly.
3. 3. Add the bay leaf, pour in the broth, and bring everything to a boil. Let the soup simmer on low heat for 15 to 20 minutes until the vegetables are tender.
4. 4. In the meantime, wash the herbs, shake them dry, and pick off the leaves. Set aside some leaves for garnish and finely chop the rest.
5. 5. After the cooking time, add the milk and crème fraîche and puree the soup until smooth. Stir in the herbs, marjoram, and nutmeg, season with salt and pepper, and serve the soup garnished with the remaining herb leaves.

Nutrition per serving

• kcal: 221
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 22 g