Spanish Potato Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, waxy, peeled and diced
- 2 medium onion (s), roughly diced
- 2 bell peppers, diced
- 2 tablespoon olive oil
- 250 g arlic sausae, coarse, sliced
- 750 ml vegetable stock
- Salt and pepper, black, from the mill
- paprika powder, noble sweet
- 2 beefsteak tomato (s), peeled and roughly diced
Print Recipe
Pin Recipe Instructions
- Fry the potatoes, onions, peppers and garlic sausage in olive oil. Pour in the broth and season with salt, pepper and plenty of paprika powder. Simmer for about 20 minutes until the potatoes are cooked through. Shortly before the end of the cooking time, add the diced tomatoes and let them cook.
- Season again to taste before serving.
- Tip: The broth should look really red. If available, Pimenton de la Vera goes well as a seasoning. Sour cream with pressed garlic as a topping also tastes delicious.
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