Potato Soup – Gourmet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g bacon
- 1 onion (s), streaky
- 2 tablespoon olive oil
- 750 g potato (s)
- 1 leek
- 3 medium carrot (s)
- ml 1,250 vegetable stock
- 3 bay leaves
- 3 carnation (s)
- 1 bunch parsley, finely chopped
- Thyme
- 250 g cream
- 1 tablespoon mustard
- 3 pairs sausages (Frankfurter)
- 1 cup crème fraîche
- pepper
- iodized salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots, cut the potatoes into small cubes and the carrots into slices. Cut the leek into slices and wash. Wash the potatoes and carrots as well. Peel the onion and cut into small pieces.
- Cut the streaky bacon into very small pieces (size approx. 6 x 6 mm) and place in a large saucepan with 2 tablespoons of olive oil and the onions. Slowly drain the bacon and sauté the onion until translucent, on a low to medium heat. Then add the potatoes, carrots and leek. Pour the prepared vegetable stock until the vegetables are covered. Add the bay leaves and the cloves and cook gently for about 30 minutes. Remove the bay leaves and cloves. Add the finely chopped parsley. Season well with mustard, salt, pepper and thyme and season to taste. Let simmer for another 20 minutes.
- After the potato and carrot pieces are done, place a hand blender with a multi-function knife on the bottom of the saucepan and puree only part of the vegetables for approx. 5 - 8 seconds. The vegetable stock should be slightly creamy.
- Cut the frankfurters into small slices and let them steep in the soup for about 5 minutes. Finally stir in the cream. Do not boil the soup anymore, just warm it up a little more.
- Pour soup into plates and serve garnished with a little crème fraiche.
- Serve baked, sliced baguette with herb butter or garlic butter. A well-chilled beer also tastes very good with it.
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