Creamy Potato Soup
5
(1)
35 min
Under an hour
Kuchařka pro dceru
Ingredients
Preparation method
Peel, clean, and dice the vegetables and potatoes into hazelnut-sized cubes.
Melt the butter in a medium-sized pot and sauté the chopped root vegetables in it. Sauté for three minutes, stirring occasionally. Then add the onion, season with all the salt, and continue to sauté and stir until everything starts to stick to the bottom of the pot. Pour in 1.25 l of boiling water and let it cook covered for 5 minutes.
After this time, add the potatoes to the pot, cover again with a lid, and cook for another 10 minutes. It doesn't matter if some of the potatoes and vegetables overcook in the meantime.
Chef's tip
Sometimes, at the end, I add a handful of young frozen peas to the soup. They quickly warm up in the hot soup, and since they are quite soft on their own, they don't need any additional cooking. However, I never cook the peas with the vegetables, because they cannot be blended finely enough afterwards. If you like stronger flavors, season the soup with crushed garlic and a teaspoon of dried, crumbled marjoram one minute before the end of cooking.
50 min
Masterpiece
