🍽️ Creamy Potato and Herb Soup

Name: Creamy Potato and Herb Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g floury potatoes; 2 stalks leek; 100 g chervil; 1 bunch parsley; 2 tbsp butter; 1.5 beef broth; 6 tbsp whipping cream; salt; white pepper (from the mill); nutmeg

285 kcal · 30 min · 4 servings

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Ingredients

600 g floury potatoes
2 stalks leek
100 g chervil
1 bunch parsley
2 tbsp butter
1.5 beef broth
6 tbsp whipping cream
salt
white pepper (from the mill)
nutmeg

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Dice the potatoes into small pieces.
3. Wash the leek and remove the outer layers.
4. Slice only the white and light green parts of the leek into thin rings.
5. Remove the chervil and parsley leaves from the thick stems.
6. Wash the herbs and chop them finely.
7. Set aside a small portion of the chopped herbs for decoration.
8. Melt the butter in a pot.
9. Add the potatoes and leek to the pot.
10. Sauté the ingredients briefly until fragrant.
11. Deglaze everything with the meat broth.
12. Simmer the soup over medium heat for about 25 minutes until the potatoes are soft.
13. Puree the soup in the pot until smooth using a hand blender.
14. Stir the cream into the soup.
15. Season the soup to taste with salt, pepper, and nutmeg.

Nutrition per serving

kcal: 285
Protein: 5 g · Fett/Fat: 15 g · Carbs: 33 g