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🍽️ Creamy Potato Soup with Sage

384 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (floury)
• 2 onions
• 1 carrot
• 1 piece celeriac
• 1 stalk leek
• 2 tbsp ghee
• 1 l meat broth
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche
• 100 g feta cheese
• 3 tbsp olive oil
• 12 sage leaves

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Peel the onions and chop them coarsely.
4. 4. Wash the carrot and the celery.
5. 5. Peel the carrot and the celery.
6. 6. Cut the carrot and the celery into cubes.
7. 7. Clean the leek and wash it.
8. 8. Cut only the white and light green parts of the leek into rings.
9. 9. Heat the ghee in a large pot.
10. 10. Add the prepared vegetables and potatoes to the pot.
11. 11. Sauté the vegetables and potatoes for a few minutes.
12. 12. Pour in the broth.
13. 13. Simmer the soup covered for about 35 minutes.
14. 14. Heat the olive oil in a small frying pan.
15. 15. Fry the sage leaves in the hot oil.
16. 16. Crumble the feta cheese with your fingers.
17. 17. Puree the soup until smooth.
18. 18. Season the soup with salt and pepper.
19. 19. Stir the crème fraîche into the soup.
20. 20. Divide the soup among the plates.
21. 21. Sprinkle the soup with the feta cheese.
22. 22. Top with the fried sage leaves.

Nutrition per serving

• kcal: 384
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 30 g