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🍽️ Creamy Potato Soup with Diced Potatoes

343 kcal · 30 min · 4 servings

Ingredients

• 750 g floury potatoes
• 1 onion
• 1 clove of garlic
• 100 g celeriac
• 2 tbsp olive oil
• 1 bay leaf
• 800 ml meat broth
• 100 ml whipping cream
• 100 g crème fraîche
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Peel the potatoes, the onion, the garlic, and the celery.
2. 2. Cut all the vegetables into small cubes.
3. 3. Take about 150 grams of the potato cubes.
4. 4. Cook these potato cubes in salted water for approx. 10 minutes until tender.
5. 5. Drain the cooked potato cubes and let them drip dry.
6. 6. Heat oil in a pot.
7. 7. Sweat the remaining vegetables (onion, garlic, celery) in the hot oil until they become translucent.
8. 8. Add a bay leaf to the vegetables.
9. 9. Pour the broth over the vegetables.
10. 10. Let the soup simmer gently covered for approx. 30 minutes.
11. 11. Puree the soup until smooth.
12. 12. Simmer the soup briefly if it is too thin.
13. 13. Add more broth if the soup is too thick.
14. 14. Stir the cream and the crème fraîche into the soup.
15. 15. Add the previously cooked potato cubes to the soup.
16. 16. Season the soup with salt, pepper, and nutmeg to taste.
17. 17. Sprinkle the finished soup with parsley.
18. 18. Serve the soup.

Nutrition per serving

• kcal: 343
• Protein: 6 g · Fett/Fat: 20 g · Carbs: 34 g