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🍰 Creamy Potato and Pepper Soup with Crème fraîche

262 kcal · 30 min · 4 servings

Ingredients

• Spring onions 3 pcs
• Potatoes, mostly waxy 600 g
• Butter 2 tbsp
• Vegetable broth 600 ml
• Milk 200 ml
• Salt pinch
• Pepper, black ground pinch
• Paprika, sweet 1 tsp
• Paprika, red 1 pcs
• Crème fraîche 4 tbsp

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Trim off the root ends.
3. 3. Slice the white parts of the spring onions into rings.
4. 4. Slice the green parts of the spring onions into rings.
5. 5. Wash the potatoes thoroughly.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into rough cubes.
8. 8. Melt the butter in a pot over medium heat.
9. 9. Add the white spring onion rings and the potato cubes to the pot.
10. 10. Sauté the ingredients for about 2 to 3 minutes.
11. 11. Wait until the ingredients look slightly translucent.
12. 12. Deglaze the mixture with broth.
13. 13. Add the milk.
14. 14. Bring the soup to a boil.
15. 15. Season the soup with salt.
16. 16. Season the soup with pepper.
17. 17. Season the soup with paprika powder.
18. 18. Cover the pot.
19. 19. Simmer the soup for about 10 minutes.
20. 20. Wash the bell peppers.
21. 21. Remove the stem of the bell pepper.
22. 22. Remove the seeds of the bell pepper.
23. 23. Dice the bell pepper finely.
24. 24. Add the diced bell pepper to the soup.
25. 25. Cook the bell pepper for about 10 minutes until soft.
26. 26. Puree the soup thoroughly.
27. 27. Adjust the seasoning to taste.
28. 28. Fill the soup into plates or bowls.
29. 29. Add a spoonful of crème fraîche to the soup.
30. 30. Garnish the soup with the green spring onion rings.

Nutrition per serving

• kcal: 262
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 29 g