Potato – Herb – Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g potato (s)
- 900 ml vegetable stock
- 1 small onion (s)
- 1 clove garlic
- 0.5 ½ bunch parsley, finely chopped
- 0.5 ½ bunch chives, finely chopped
- salt and pepper
- nutmeg
- oil
- cream or crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and garlic. Wash, peel and cut the potatoes into small cubes.
- Heat some oil in a saucepan, fry the onion, garlic and potato cubes in it, deglaze with the stock and bring to the boil. Reduce the heat and simmer for about 15 minutes. Then finely puree the soup with the hand blender and bring to the boil again briefly. Add the herbs and season with salt, pepper and nutmeg. Serve the soup and refine it with cream or crème fraîche as desired.
- Preparation tip: It is even faster if you prepare the soup from potatoes that have already been cooked. Puree the soup directly and simmer for only 5 minutes. Ideal for recycling leftovers.
- Tasty tips: Top with fresh croutons and / or grated cheese. Serve with dark bread and ripe cheese. Also tasty if part of the broth is replaced with white wine.
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