Potato Cream Soup

Name: Potato Cream Soup
Total time: 1 h 30 min
Yield: 4
Ingredients: Chicken broth 1 l; Potato 5 piece; Celery root 1 piece; Leek 1 piece; Milk 750 ml; Cream 60 ml; Natural yoghurt 200 g; Green onions 30 g; Salt 0 to taste; Ground black pepper 0 to taste

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

Potato Cream Soup

Similar recipes