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🍽️ Creamy Potato Soup with Smoked Fish

205 kcal · 30 min · 4 servings

Ingredients

• 150 g leek
• 400 g mostly waxy potatoes
• 100 g celeriac
• 100 g parsley root
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 150 g smoked fish (at your choice)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Cut the leek lengthwise.
2. 2. Rinse the leek thoroughly under running water.
3. 3. Slice the leek into thin rings.
4. 4. Peel the potatoes, celery, and parsley root.
5. 5. Wash the peeled vegetables.
6. 6. Cut the vegetables into small, bite-sized cubes.
7. 7. Peel the onion and garlic.
8. 8. Finely chop the onion and garlic.
9. 9. Melt the butter in a pot.
10. 10. Sauté the onions and garlic in the butter until translucent.
11. 11. Add the cut vegetables (leek, potatoes, celery, parsley root) to the pot.
12. 12. Sauté the vegetables briefly.
13. 13. Deglaze the vegetables with the broth.
14. 14. Season the soup with salt and pepper.
15. 15. Simmer the soup over medium heat for about 15 minutes.
16. 16. Remove half of the vegetable cubes from the soup and set them aside.
17. 17. Puree the remaining soup content in the pot until creamy.
18. 18. Add the reserved vegetable cubes back into the soup.
19. 19. Break the smoked fish into pieces.
20. 20. Add the fish to the soup.
21. 21. Let the fish steep in the soup for about 5 minutes.
22. 22. Taste the soup and adjust seasoning if needed.
23. 23. Sprinkle the finished soup with fresh parsley.
24. 24. Serve the soup hot.

Nutrition per serving

• kcal: 205
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 21 g