Potato Cream Soup
I find myself making this soup quite often, especially when I'm in a hurry and crave something simple yet filling. When I have potatoes and a few vegetables on hand, it goes together without much hassle. I usually make enough for two meals, and the smoked bacon is a great addition if you want something heartier.
Quick Info
Total Time: about 50 minutes
Servings: 4
Difficulty: easy
Recipe Type: cream soup, suitable for lunch or dinner
Ingredients
4 medium potatoes
1 carrot
1 onion
1 parsnip
1 bay leaf
2 tablespoons yogurt
Butter (enough to add creaminess, usually I use a tablespoon)
Salt
Pepper
Smoked bacon (for serving)
Preparation Method
1. Peel the potatoes, carrot, parsnip, and onion. Wash them well and cut them into smaller pieces. The size doesn't matter much, as they will boil anyway.
2. Put all the vegetables in a pot. Add the bay leaf, salt, and enough water to cover them well.
3. Let it boil over medium heat until the vegetables are completely soft. This usually takes about 30-35 minutes, depending on how large you cut the pieces.
4. When ready, remove the vegetables with a slotted spoon and keep the cooking water. Don't throw away the liquid; you'll need it to adjust the soup's consistency.
5. Place the cooked vegetables in a bowl and blend them with a hand blender or in a food processor until smooth. Gradually add the reserved liquid and mix until you reach the desired consistency – thicker or more fluid, as you prefer.
6. Incorporate the butter while the soup is still warm. Mix well until melted. Then add the yogurt, salt, and pepper to taste. Blend again if you want everything to be homogenous.
7. Cut the smoked bacon into pieces and lightly fry it in a pan. Add it to the soup when serving, along with croutons or, sometimes, I sprinkle some cheese on top.
Why I make this recipe often
I love that the soup is quick to make, filling, and doesn't have complicated ingredients. I can adapt it based on what I have in the fridge. It keeps well for the next day if there's any left. It's convenient for days when I want a warm meal without spending too much time in the kitchen.
Tips and Variations
Tips
Don't leave the bay leaf in too long if you don't want a strong flavor.
If you want a finer soup, blend everything well and strain it at the end.
Adjust the consistency with the reserved liquid, don't add cold water, so you don't cool the soup abruptly.
Substitutions
If you don't have parsnip, it can be omitted, but it gives a sweeter flavor.
You can use sour cream instead of yogurt if you want a richer taste.
For a dairy-free version, skip the butter and yogurt – the soup will still be creamy.
Variations
When serving, instead of bacon, you can use fried bacon or simply croutons.
If you want a richer taste, you can add a bit of garlic while boiling, but it's not essential.
You can also add herbs at the end – parsley or whatever you like.
Serving Ideas
The soup is good and simple, but with fried smoked bacon and croutons, it becomes more filling.
If you have cheese, you can add some small cubes when serving, directly in the bowl.
Frequently Asked Questions
Can potato cream soup be frozen?
Yes, it can be frozen, but the texture might change slightly. It's best not to add yogurt or butter before freezing; add them when reheating the soup.
Can I make the soup without smoked bacon?
Yes, it makes a good vegetarian soup without meat. Croutons or cheese are enough for flavor.
How much yogurt should I add? Can I use low-fat yogurt?
Two tablespoons of yogurt are enough for creaminess. Low-fat yogurt can also be used, but the taste will be slightly milder.
How much water should I add to boil?
Add enough water to cover the vegetables well, without drowning them completely. If there's too much liquid left, use only what you need at the end.
Nutritional Values
Approximately, a serving of soup (without bacon or croutons) has about 150-180 kcal, with 5-6 g of protein, 5-7 g of fat, and 25-30 g of carbohydrates, depending on the size of the potatoes and whether you add butter/yogurt. Smoked bacon and croutons can significantly add to the calories and fat. These are approximate values and can vary quite a bit depending on the ingredients.
Storage and Reheating
The soup keeps well in the fridge, in a sealed container, for 2-3 days. Reheat on low heat, stirring often to prevent sticking. If it thickens, add a little water or liquid. Croutons and bacon should always be added fresh when serving, otherwise, they become soggy.
I find myself making this soup quite often, especially when I'm in a hurry and crave something simple yet filling. When I have potatoes and a few vegetables on hand, it goes together without much hassle. I usually make enough for two meals, and the smoked bacon is a great addition if you want something heartier.
Quick Info
Total Time: about 50 minutes
Servings: 4
Difficulty: easy
Recipe Type: cream soup, suitable for lunch or dinner
Ingredients
4 medium potatoes
1 carrot
1 onion
1 parsnip
1 bay leaf
2 tablespoons yogurt
Butter (enough to add creaminess, usually I use a tablespoon)
Salt
Pepper
Smoked bacon (for serving)
Preparation Method
1. Peel the potatoes, carrot, parsnip, and onion. Wash them well and cut them into smaller pieces. The size doesn't matter much, as they will boil anyway.
2. Put all the vegetables in a pot. Add the bay leaf, salt, and enough water to cover them well.
3. Let it boil over medium heat until the vegetables are completely soft. This usually takes about 30-35 minutes, depending on how large you cut the pieces.
4. When ready, remove the vegetables with a slotted spoon and keep the cooking water. Don't throw away the liquid; you'll need it to adjust the soup's consistency.
5. Place the cooked vegetables in a bowl and blend them with a hand blender or in a food processor until smooth. Gradually add the reserved liquid and mix until you reach the desired consistency – thicker or more fluid, as you prefer.
6. Incorporate the butter while the soup is still warm. Mix well until melted. Then add the yogurt, salt, and pepper to taste. Blend again if you want everything to be homogenous.
7. Cut the smoked bacon into pieces and lightly fry it in a pan. Add it to the soup when serving, along with croutons or, sometimes, I sprinkle some cheese on top.
Why I make this recipe often
I love that the soup is quick to make, filling, and doesn't have complicated ingredients. I can adapt it based on what I have in the fridge. It keeps well for the next day if there's any left. It's convenient for days when I want a warm meal without spending too much time in the kitchen.
Tips and Variations
Tips
Don't leave the bay leaf in too long if you don't want a strong flavor.
If you want a finer soup, blend everything well and strain it at the end.
Adjust the consistency with the reserved liquid, don't add cold water, so you don't cool the soup abruptly.
Substitutions
If you don't have parsnip, it can be omitted, but it gives a sweeter flavor.
You can use sour cream instead of yogurt if you want a richer taste.
For a dairy-free version, skip the butter and yogurt – the soup will still be creamy.
Variations
When serving, instead of bacon, you can use fried bacon or simply croutons.
If you want a richer taste, you can add a bit of garlic while boiling, but it's not essential.
You can also add herbs at the end – parsley or whatever you like.
Serving Ideas
The soup is good and simple, but with fried smoked bacon and croutons, it becomes more filling.
If you have cheese, you can add some small cubes when serving, directly in the bowl.
Frequently Asked Questions
Can potato cream soup be frozen?
Yes, it can be frozen, but the texture might change slightly. It's best not to add yogurt or butter before freezing; add them when reheating the soup.
Can I make the soup without smoked bacon?
Yes, it makes a good vegetarian soup without meat. Croutons or cheese are enough for flavor.
How much yogurt should I add? Can I use low-fat yogurt?
Two tablespoons of yogurt are enough for creaminess. Low-fat yogurt can also be used, but the taste will be slightly milder.
How much water should I add to boil?
Add enough water to cover the vegetables well, without drowning them completely. If there's too much liquid left, use only what you need at the end.
Nutritional Values
Approximately, a serving of soup (without bacon or croutons) has about 150-180 kcal, with 5-6 g of protein, 5-7 g of fat, and 25-30 g of carbohydrates, depending on the size of the potatoes and whether you add butter/yogurt. Smoked bacon and croutons can significantly add to the calories and fat. These are approximate values and can vary quite a bit depending on the ingredients.
Storage and Reheating
The soup keeps well in the fridge, in a sealed container, for 2-3 days. Reheat on low heat, stirring often to prevent sticking. If it thickens, add a little water or liquid. Croutons and bacon should always be added fresh when serving, otherwise, they become soggy.