🍽️ Creamy Potato Soup with Crispy Croutons

Name: Creamy Potato Soup with Crispy Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 parsley root; 150 g celeriac; 600 g waxy potatoes; 4 tbsp butter; 1000 ml vegetable broth; salt; pepper (from the mill); nutmeg (freshly grated); 3 slices toast bread; 150 ml whipping cream; 4 tbsp chive rings

400 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 parsley root
150 g celeriac
600 g waxy potatoes
4 tbsp butter
1000 ml vegetable broth
salt
pepper (from the mill)
nutmeg (freshly grated)
3 slices toast bread
150 ml whipping cream
4 tbsp chive rings

Instructions

1. Wash, peel, and chop the onion, parsley root, celery, and potatoes into coarse cubes.
2. Heat one tablespoon of butter in your cooking pot (Duromatic).
3. Add the chopped vegetables to the pot and sauté them briefly.
4. Pour in the vegetable broth and season with a little salt, pepper, and nutmeg.
5. Close the pot and set it to level 2. Let the soup cook for about 6 minutes.
6. Cut the toast bread into small cubes while the soup is cooking.
7. Fry the bread cubes in the remaining hot butter in a frying pan until golden brown and crispy.
8. Remove the croutons from the pan and let them drain on kitchen paper.
9. Let the pressure in the pot release slowly after the cooking time and open it.
10. Stir about half of the cream into the hot soup.
11. Puree the soup until smooth using a hand blender.
12. Add a little more broth if needed, or simmer the soup uncovered for a bit to adjust the consistency.
13. Finally, season the soup to taste.
14. Pour the remaining cream into the bowls where you will serve the soup.
15. Ladle the soup into the bowls and top with the crispy croutons and fresh chives.

Nutrition per serving

kcal: 400
Protein: 7 g · Fett/Fat: 25 g · Carbs: 35 g