Allgäu Potato Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef
- 2 tablespoons oil
- 600 g potato (s), diced
- 3 large carrot (s)
- 2 thick vegetable onion (s)
- 1 leek
- 0.5 liter ½ vegetable stock
- 0.5 liter ½ beef broth
- salt
- pepper
- nutmeg
- 200 g processed cheese with herbs
- Maggi
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in the hot oil, then add the potato cubes, carrots and onions cut into cubes and sauté with them. In the meantime, clean the leek, wash it well and cut it into rings. Also add to the vegetables. Deglaze with the broth and simmer gently over a low flame for about 30 minutes. Season with salt, pepper and plenty of nutmeg. Add the herbal processed cheese, bring to the boil briefly and then let it boil. Season to taste, possibly serve with Maggi and baguette or farmer`s bread.
- Tip:
- If you like, you can coat the bread slices with processed cheese (without herbs). Pour the soup into ovenproof plates, cover with the bread slices and bake in the oven at 200 º C for about 5 minutes.
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