White Pureed Potato Soup with Fine Ingredients
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 kg ¾ potato (s)
- 2 leeks
- 1 celery root
- 1 onion (s)
- 1 bay leaf
- 1 ½ liter broth
- 200 g processed cheese, white (cream or low-fat)
- 0.2 kg crème fraîche or sour cream
- salt and pepper
- some crayfish (crayfish) or
- Bacon, diced, roasted or
- Herbs, mixed or
- croutons
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and celery and cut roughly into pieces. Clean the leek and cut only the white and very light green parts into large pieces. Use the green leaves for other purposes.
- Cook the vegetables together with the bay leaf in the broth for approx. 45 minutes. Let cool down a bit and puree with the magic wand. Then let the cheese and crème fraiche melt in the soup over a low heat.
- Serve and crayfish, roasted bacon cubes, mixed herbs or croutons - as you wish - are enough so that everyone can sprinkle them over the soup to their liking.
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