L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Poltava dumplingsUkrainian cuisine
Paella dish
Chocolate sausageRussian cuisine
Paella dish
Kugelis Potato CasseroleLithuanian cuisine
Paella dish
ShangiRussian cuisine
Paella dish
Fish soup from canned pink salmonRussian cuisine
Paella dish
Malutka CandiesSoviet cuisine
Paella dish
PanettoneItalian cuisine
Paella dish
Cordon BleuFrench cuisine
Paella dish
Shrimp CocktailAmerican cuisine
Paella dish
Kutaby with greensAzerbaijani cuisine

Potato Cream Soup

4 servings

90 minutes

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
346
kcal
18.3g
grams
11.8g
grams
43g
grams
Ingredients
4servings
Chicken broth
1 
l
Potato
5 
pc
Celery root
1 
pc
Leek
1 
pc
Milk
750 
ml
Cream
60 
ml
Natural yoghurt
200 
g
Green onions
30 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Peel the potatoes and cut them into cubes, add coarsely chopped celery and leek. Cook until done in lightly salted broth. Pass the vegetables through a sieve.

    Required ingredients:
    1. Potato: 5 piece
    2. Celery root: 1 piece
    3. Leek: 1 piece
    4. Chicken broth: 1 l
    5. Salt:  to taste

  • 2

    Mix milk and cream, add salt and pepper, combine with potatoes and boil again.

    Required ingredients:
    1. Milk: 750 ml
    2. Cream: 60 ml
    3. Salt:  to taste
    4. Ground black pepper:  to taste
    5. Potato: 5 piece

  • 3

    Can be served hot or cold. Serve with yogurt and chopped green onions.

    Required ingredients:
    1. Natural yoghurt: 200 g
    2. Green onions: 30 g

Similar recipes