Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 4 large potato (s)
- 3 carrot (s)
- 5 spring onion (s)
- 1 onion (s)
- vegetable broth
- 150 ml sweet cream
- salt
- pepper
- Nutmeg, optional
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots, spring onions and onions and cut into medium-sized cubes. Cook the potatoes and carrots in the vegetable stock (enough to cover the potatoes and carrots) for about 20 minutes, after 10 minutes add the onion and spring onion pieces.
- Now take the pot off the stove and puree everything with the hand blender, add the cream and stir. If you like, you can add a little vegetable stock. Bring the soup to the boil again briefly, season with salt, pepper and possibly a pinch of nutmeg.
- I always serve the soup with a dollop of crème fraîche, but it also tastes wonderful, even as a side dish, for example. B. to meatballs.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below