Do you know that feeling? The aroma of freshly cooked potato soup spreads throughout the kitchen, and the warmth of a steaming bowl conveys a cozy feeling. This potato soup is not only a classic of German cuisine, but also a true comfort food, providing comfort on cold days.
Originally made from simple ingredients, it was a popular dish in the countryside. Today, potato soup is highly valued in both home cooking and fine dining. In this recipe, We'll show you step by step how to prepare a creamy and aromatic potato soup with just a few ingredients and a little time, which will delight not only you but also your family and friends.
Working time: 30 minutes
Cooking and baking time: 20 minutes
Preparation time: 50 minutes
Ingredients
For 4 people you need:
- 2 kg waxy potatoes
- 1 tbsp sunflower oil
- 2 liters of vegetable broth
- 2 tbsp butter
- 1 medium onion
- 1 bay leaf
- 1 tsp fresh marjoram, chopped
- 1 cup of whipped cream (200 ml)
- 1 cup of crème fraîche (200 g)
- 1 pinch of freshly grated nutmeg
- salt and pepper
preparation
1. Prepare potatoes:
First, thoroughly wash and peel the potatoes. Cut five of them into small cubes and the rest into thin slices. The potato cubes will be used later as a crispy garnish and add a wonderful texture to the soup.
2. Fry potato cubes:
Heat the sunflower oil in a pan and fry the potato cubes until golden brown and crispy. Once the cubes have a nice brown color, place them on kitchen paper to allow any excess fat to drain off. Set these crispy potato cubes aside – they'll be added to the soup at the end.
3. Cook soup:
Melt the butter in a large pot and sauté the thinly sliced potatoes along with the finely chopped onion over medium heat. Once the onions are translucent, add the vegetable stock. Add the bay leaf and chopped marjoram and simmer for about 15 minutes, until the potatoes are tender.
4. Puree and refine:
Remove the bay leaf from the soup. Then add the heavy cream and crème fraîche and puree the soup with an immersion blender until it reaches a smooth, creamy consistency. Season to taste with salt, pepper, and a pinch of freshly grated nutmeg.
5. Serve:
Top the soup with crispy fried potato cubes. This creates a nice contrast between the creamy texture of the soup and the crispy potato pieces. For an extra kick of freshness, sprinkle some chopped marjoram or parsley over the soup.
Tips & Variations
- Vegetarian, but not boring: If you want to make the soup vegan, replace the butter with vegetable margarine and use a plant-based alternative, such as oat or soy cream, instead of cream and crème fraîche. The vegetable broth should also be free of animal additives.
- For more bite: You can also add carrots or celery to the soup for even more flavor. The carrots also give the soup a nicer color.
- Seasonal variations: In autumn, roasted chestnuts make a wonderful topping for potato soup. In spring, you can refine the soup with fresh wild garlic.
- Using leftovers: Potato soup freezes and reheats very well, making it a perfect dish to prepare in advance. If you have leftovers, you can also reheat them the next day with a little extra broth or cream and use them as a sauce for meat or vegetables.
Serving suggestion
Serve the creamy potato soup in the elegant Misty Cliff soup bowls from Springlane to add a special touch to your dish. Garnish the soup with some fresh marjoram or parsley and place the crispy potato slices in the center – this creates a wonderful contrast that harmoniously combines rustic simplicity with a stylish appearance. This way, your potato soup will be a visual highlight on the table, not only in terms of taste. A glass of apple spritzer with a slightly tangy note goes perfectly with it. with the creamy soup.
Conclusion
Try it out and be amazed by the combination of simplicity and taste!
