Potato soup with sour cream and bay leaves

Name: Potato soup with sour cream and bay leaves
Ingredients: 4-5 potatoes; 2 carrots; 1/2 celery; 1 red bell pepper; 4-5 bay leaves; 200g sour cream; 1 onion; 3-4 tablespoons flour; a little milk if needed; a pinch of lemon salt; 1 tablespoon Delikat; salt.

Soups - Potato soup with sour cream and bay leaves by Carina F. - Recipia

Potato soup with sour cream and bay leaves – a cozy and comforting delicacy When it comes to soups, few can rival the richness and warmth of a potato soup with sour cream. This recipe is not only an excellent choice for a family meal but also a wonderful way to bring together the simple flavors of fresh vegetables and creamy sour cream. It is my children's favorite soup, and every spoonful reminds us of the moments spent together at the table. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4-6 Ingredients: - 4-5 medium potatoes (about 600g) - 2 carrots - 1/2 celery (about 200g) - 1 red bell pepper - 4-5 bay leaves - 200g sour cream - 1 large onion - 3-4 tablespoons of flour - 200ml milk (or as needed) - 1 tablespoon of Delikat (or another preferred seasoning) - Salt, to taste - A little lemon salt (optional) Preparation: 1. Preparing the vegetables: Start by peeling the potatoes, carrots, and celery. Cut the potatoes into cubes of about 2 cm, the carrots into rounds, and the celery into small pieces. The red bell pepper should be cut into larger pieces, and the onion can be left whole to add flavor to the soup. 2. Boiling the vegetables: In a large pot, add all the prepared vegetables along with the bay leaves. Cover everything with water (about 2 liters) and add salt and Delikat, to taste. Bring to a boil, then reduce the heat and let simmer for 20 minutes, or until the vegetables are tender. 3. Preparing the sour cream sauce: In a separate pan, heat a few drops of oil. Add the flour and stir continuously, frying it for 1-2 minutes until it becomes slightly golden. This step is essential to avoid lumps in the sauce. Gradually add the milk, stirring constantly to achieve a smooth consistency. Once you have a thicker sauce, add the sour cream and mix well. 4. Finishing the soup: When the vegetables are cooked, remove the onion from the pot. Add the sour cream sauce to the soup and stir well. Let it boil for 2-3 minutes to combine the flavors. If desired, you can add a little lemon salt for an extra touch of freshness. 5. Serving: Finally, remove the bay leaves and serve the soup hot, with a slice of fresh bread on the side. A delicious variation is to add some croutons for extra texture. Practical tips: - Choosing ingredients: Choose "waxy" potatoes for a creamy soup. Sweet carrots and celery provide a deep flavor, while the red bell pepper adds a splash of color and a slightly spicy taste. - Variations: You can also add other vegetables, such as zucchini or broccoli, to diversify the recipe. Additionally, you can replace the sour cream with Greek yogurt for a lighter version. - Frequently asked questions: - Can the soup be frozen? Yes, you can freeze the soup, but it is recommended to add the sour cream after thawing to maintain the texture. - What to serve alongside? A fresh green salad or a grilled cheese sandwich are excellent accompaniments to this comforting soup. Nutritional benefits: This soup is rich in vitamins and minerals due to the fresh vegetables. Potatoes provide complex carbohydrates, while carrots are a good source of beta-carotene. The sour cream adds a component of healthy fats, essential for a balanced diet. In conclusion, potato soup with sour cream and bay leaves is not only a simple and quick recipe but also a family tradition, full of warmth and joy. I encourage you to try it and share your impressions with us. It’s a recipe that will enrich your meals and bring smiles to the faces of your loved ones!

Potato soup with sour cream and bay leaves

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