Potato cream soup

Potato cream soup: a warm embrace in every spoonful

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4-6

Welcome to the world of potato cream soup, a recipe that combines simplicity with the authentic flavor of fresh ingredients! This delicate and creamy soup is perfect for cool days or for moments when you want to indulge in something comforting. Although cream soups were not traditionally served in my family, encountering this recipe convinced me to broaden my culinary horizons and embrace more types of soups!

A bit of history: Cream soup is a dish that has evolved over time, becoming an essential part of modern cuisine. Each culture has its version, but the essence remains the same: a perfect combination of vegetables, cooked until tender, pureed to achieve a smooth and creamy texture, often enriched with cream or butter.

Ingredients for potato cream soup

1 kg potatoes
1 onion
1 carrot
1 small celery
1 parsnip
1 cube of butter (approximately 80 g)
1 liter chicken broth (or water, to taste)
250 ml heavy cream
100 g bacon (optional)
5-6 slices of bread (for croutons)
1 cube of butter (for croutons)
Salt to taste

Tuning the flavors: the combination of vegetables used in this soup is not random. The potatoes bring creaminess, the onion and carrot provide sweetness, while the celery and parsnip contribute a slightly spicy and aromatic note. If you want to experiment, feel free to add other vegetables like zucchini or broccoli to vary the flavor and nutritional value!

Step by step in preparing potato cream soup

1. Preparing the vegetables: Start by peeling the potatoes, onion, carrot, celery, and parsnip. Cut them into cubes for even cooking. It is important to use a sharp knife to make this process easier and safer.

2. Boiling: In a large pot, add the chopped vegetables and pour in the chicken broth. If you don't have broth, water is a good alternative, but the flavor will be less intense. Make sure the vegetables are covered with liquid, adding water if necessary. Cover the pot and let it simmer on low heat for about 20 minutes until the vegetables are tender.

3. Draining the liquid: After the vegetables have boiled, remove part of the liquid (about half) and keep it. This will be used to adjust the consistency of the soup according to personal preferences.

4. Pureeing the vegetables: Using an immersion blender, puree the vegetables directly in the pot. If you don't have an immersion blender, you can use a regular blender, but be careful not to burn yourself with the hot liquid. Achieve a fine paste, thoroughly homogenizing the ingredients.

5. Adding creamy ingredients: At this point, add the butter and cream to the pureed vegetable mixture. Mix vigorously to combine all the ingredients. If the soup seems too thick, add a little of the reserved liquid until you reach the desired consistency. Season with salt to taste.

6. Preparing the croutons: In a separate pan, melt a cube of butter and add the bread cubes. Toast them on all sides until they become crispy and golden. These croutons will add a crunchy texture and a pleasant contrast to the creamy soup.

7. Serving: The soup is served hot, topped with thin slices of crispy bacon and crunchy croutons. This is optional but adds an extra layer of flavor. You can also add a bit of freshly ground pepper or a few parsley leaves for a fresh and appealing look.

Useful tips for a perfect cream soup:

- If you want a vegan version, replace the butter with olive oil and the cream with a plant-based alternative.
- Experiment with fresh herbs like dill or coriander to add a note of freshness.
- You can keep the soup in the refrigerator for 3-4 days or freeze it to enjoy later. Make sure to let it cool completely before storing it.

Frequently asked questions:

1. Can I use other vegetables instead of potatoes?
Yes, you can experiment with various vegetables, but potatoes are what provide the specific creaminess of the soup.

2. How can I make the soup lower in calories?
Reduce the amount of cream or use a low-fat version.

3. What drinks pair well with potato cream soup?
A dry white wine or fresh lemonade are excellent options.

4. Can I prepare the soup in advance?
Of course! You can prepare the soup a day ahead. Reheat it over low heat, adding a little liquid if necessary.

Calories: Approximately 250-300 calories per serving, depending on the ingredients used and the portions served.

Nutritional benefits: Potato cream soup is rich in healthy carbohydrates, vitamins (especially vitamin C from the vegetables), and minerals. Adding cream and butter provides healthy fats essential for a balanced diet.

In conclusion, potato cream soup is not just a simple recipe, but a culinary experience that can transform an ordinary meal into a moment of indulgence. Feel free to experiment and share your favorite version with me! Enjoy your meal!