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🍽️ Creamy Potato Soup with Salmon

303 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 2 stalks leek
• 1 clove garlic
• 1 carrot
• 1 onion
• 2 tbsp butter
• 1.2 l vegetable broth
• 1 bay leaf
• 1 pinch ground cumin
• 2 tbsp parsley (chopped)
• salt
• pepper (from the mill)
• 2 tbsp sour cream
• 4 tbsp sour cream
• 4 slices smoked salmon (in strips)
• parsley (for garnish)

Instructions

1. 1. Wash the potatoes, peel them, and cut them into small cubes. Clean the leek and wash it. Roughly chop the white and light green parts. Peel the onion and garlic and finely chop them. Peel the carrot and cut it into cubes as well.
2. 2. Heat the butter in a large pot. Sauté the leek, onions, garlic, and carrots in it over medium heat while stirring. Add the potatoes and fry them briefly.
3. 3. Deglaze the vegetables with the vegetable broth. Stir in the bay leaf and cumin. Simmer the soup covered over medium heat for about 20 minutes.
4. 4. Remove the bay leaf. Puree the soup until creamy using a hand blender. Season with salt and pepper. Stir in the parsley and sour cream.
5. 5. Fill the soup into small bowls. Add a dollop of sour cream to each. Sprinkle with salmon and garnish with fresh parsley.

Nutrition per serving

• kcal: 303
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 28 g