Summary

Ingredients

• 4 packs frozen butter vegetables, 300 g each
• 500 g potato (s)
• 200 g crème fraîche, herbs
• 200 g cream cheese
• 1 ½ liter vegetable stock
• salt and pepper
• nutmeg
• marjoram

Print Recipe Pin Recipe

Instructions

1. Cook the butter vegetables with the vegetable stock and spices for 10 minutes. Grate the peeled potatoes or chop them with the moulinette and add, simmer for another 15 minutes over low heat. Stir every now and then so that the soup does not strike. Add the crème fraîche and the processed cheese to the soup and stir until smooth.
2. Season a little if you like, sprinkle with herbs and serve.