Potato Soup with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg potato (s), floury boiling
- 2 liters vegetable stock
- 300 g double cream cheese
- 2 clove (s) garlic, finely chopped
- 4 tablespoon parsley, freshly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and cook them in salted water. Set aside half of the boiled potatoes.
- Pour the vegetable stock on the other half, bring to the boil briefly, add the garlic cloves and then puree. Add the cream cheese to the soup and let it melt over a low heat while stirring. Important: do not boil any more!
- Add the reserved potatoes, then season with salt and pepper. Serve sprinkled with freshly chopped parsley.
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