Buttermilk – Potato Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the crackers or meatballs into small cubes. Peel and dice the onion as well. Fry both in a large saucepan. Then deglaze with the broth. The potatoes and carrots are peeled, also cut into cubes and added to the broth. Now the whole thing should cook for about 20 to 30 minutes, until the potatoes and carrots are cooked through. Now add half of the buttermilk to the soup. I always mix the other half with a little flour so that the soup thickens a little. But that`s a matter of taste. Now add the remaining buttermilk to the soup and bring to the boil. Now all you have to do is taste it and finally refine it with the herbs as you like.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.