Potato cream soup

Potato Cream Soup - A warm hug in every bowl

Preparation time: 15 minutes
Cooking time: 45 minutes
Total: 1 hour
Servings: 4

A potato cream soup is undoubtedly a comforting dish, perfect for chilly days or when you need a culinary hug. This simple and healthy recipe takes us back in time, evoking childhood memories when the smell of fresh greens and boiled vegetables filled the house with warmth. The potato cream soup is not only easy to prepare but also packed with nutrients, making it an excellent choice for the whole family.

Ingredients needed:

- 6 medium potatoes (about 800 gr), peeled and diced
- 4 carrots (about 300 gr), peeled and sliced
- 1 small kohlrabi (about 200 gr), peeled and diced
- 2 white onions, chopped
- 3 tablespoons of butter
- 1 teaspoon of salt
- 20 peppercorns (or less, to taste)
- Optional: bread croutons for serving

Step by step to the perfect soup:

1. Boiling the vegetables:
Start by boiling the potatoes, carrots, and kohlrabi in a large pot of water. Add a pinch of salt. Partially cover the pot with a lid and let it boil for about 30 minutes until the vegetables are tender. It’s important not to cover the pot completely so that steam can escape, preventing the vegetables from becoming too mushy.

2. Turning the vegetables into puree:
Once the vegetables are cooked, remove them with a slotted spoon and let them cool slightly. Use an immersion blender to puree them until smooth. If you don’t have an immersion blender, you can use a regular blender, but be careful not to burn yourself!

3. Reintroducing the puree into the water:
Put the vegetable puree back into the water where they boiled. This step is essential to retain all the flavors and nutrients. Mix well and let the soup simmer on low heat.

4. Preparing the onions:
In a separate pan, add the 3 tablespoons of butter and let it melt over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes. This will add a delicious flavor to your soups.

5. Combining all ingredients:
Once the onions are ready, add them to the pot with the soup. Also, add the peppercorns. Let the soup simmer for another 15 minutes so that the flavors blend perfectly.

6. Finalizing and serving:
When the cooking time is up, remove the pot from the heat. Now is the perfect time to taste the soup and adjust the salt or pepper if necessary. Serve the potato cream soup in bowls, garnished with crispy bread croutons for a pleasant contrast of textures.

Useful tips:

- Vegan option: You can replace the butter with olive oil or margarine for a completely vegan version.
- Adding flavors: For a more complex taste, you can add herbs like thyme or fresh parsley during boiling.
- Consistency: If you prefer a thinner soup, you can add more water or vegetable broth.

Nutritional values (per serving):
Calories: approximately 220 kcal
Protein: 4 gr
Fat: 8 gr
Carbohydrates: 36 gr
Fiber: 3 gr

Frequently asked questions:

- Can I use other vegetables? Absolutely! This recipe is very versatile. You can add zucchini, celery, or even broccoli to diversify the flavor.
- How can I store the soup? The potato cream soup can be stored in the refrigerator for 3-4 days. You can reheat it in the microwave or on the stove, adding a little water if it’s too thick.
- Can it be frozen? Yes, but it’s good to know that the texture may suffer slightly. I recommend consuming it fresh for the best experience.

Serving suggestions:
I recommend serving it alongside a fresh green salad or warm homemade bread. This combination will make your meal a true culinary feast.

Potato cream soup is not only a simple and quick dish but also a delicacy that wraps you in warmth and comfort. Enjoy every bite and let your imagination soar in creating unique variations of this classic dish!