Autumn Potato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 100 g leeks
- 1 liter water
- 50 g flour, about 3 tablespoon
- 2 cubes broth
- 1 large onion (s)
- 1 large clove garlic
- 40 g butter
- 1 teaspoon curry
- 1 teaspoon marjoram, dried
- 1 pinch (s) allspice
- 1 handful mushrooms, fresh or dried
- 1 carrot (s)
- 6 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes, wash the leek and cut into rings. Pour the water into a large saucepan and stir in the flour with a whisk. Add the stock cube and bring the whole thing to a boil.
- Dice the potatoes and add with the leek rings. Bring the soup to the boil and continue to simmer over low heat. Finely dice the onion and garlic. Melt the butter in a pan and roast the onion, garlic and mushrooms in it. Finally, roast the spices in the pan.
- When the potatoes are soft (approx. 15-20 min.), Stir the butter with the spices into the soup. Don`t let it boil anymore! Wash and finely grate the carrot and stir into the soup. Finally add a little butter and the cream.
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