Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 6 large potato (s)
- 200 g chanterelles
- 1 pack ham, raw, diced
- 1 cup sour cream
- 1 leek
- 2 medium onion (s), white
- 1 liter vegetable stock, instant
- olive oil
- Herbs, e.g. parsley, basil etc.
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Clean and wash the leek, cut into thin slices. Fry both together in a saucepan with a little olive oil. Deglaze with the broth and bring to the boil.
- When the potatoes are done, remove a small amount and set aside (come back later). Finely puree the soup with potatoes and leek. Add the potatoes again.
- Finely dice the onion and clean the chanterelles, cut into small pieces. Fry the ham cubes in a pan, then add the onions and roast them until they are translucent. Then add the chanterelles and fry everything well.
- Add the mixture to the soup. Finally, stir in the sour cream and a few herbs as you like.
- Decorate with fresh parsley and serve.
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