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Creamy Potato Soup
Creamy Potato Soup | Recipe
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Creamy Potato Soup | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • Spice blend:

  • 4 pinches
    Potato Allrounder
     Perk up all kinds of potato dishes £0.00 £53.17/kg incl. 0% tax, excl. shipping
    Discover more products
    Potato Allrounder

  • For the potato soup:

  • 500 g
    floury potatoes
  • 2
    onions
  • 1 tbsp
    sunflower oil
  • 600 ml
    vegetable stock
  • 250 g
    single cream
  • 3 pinches
    salt

  • For the croutons:

  • 4 slices
    brown bread
  • 3 tbsp
    sunflower oil
  • 1 bunch
    chives
  • 2 pinches
    salt
1
Peel and coarsely chop the potatoes and onions. Heat the sunflower oil in a saucepan and sauté the potatoes and onion for around 5 minutes.
2
Season with the Potato Allrounder and 3 pinches of salt before adding the vegetable stock. Cook for 30–35 minutes until the potatoes have softened.
3
Meanwhile, cut the bread into small cubes for the croutons. Heat the sunflower oil in a frying pan and fry the cubes for around 4 minutes over a medium heat until golden brown and crispy on all sides. Season with 2 pinches of salt, remove from the pan and set aside on a sheet of kitchen paper to drain.
4
Wash, pat dry and finely chop the chives.
5
Add the cream to the potato soup and blend with a hand blender until smooth. Serve the soup with the croutons and garnish with chives.

Nutritional information: (Per person)

Calories
328 kcal

Carbohydrates
24 g

Protein
4.7 g

Fat
24 g

Method
1
Peel and coarsely chop the potatoes and onions. Heat the sunflower oil in a saucepan and sauté the potatoes and onion for around 5 minutes.
2
Season with the Potato Allrounder and 3 pinches of salt before adding the vegetable stock. Cook for 30–35 minutes until the potatoes have softened.
3
Meanwhile, cut the bread into small cubes for the croutons. Heat the sunflower oil in a frying pan and fry the cubes for around 4 minutes over a medium heat until golden brown and crispy on all sides. Season with 2 pinches of salt, remove from the pan and set aside on a sheet of kitchen paper to drain.
4
Wash, pat dry and finely chop the chives.
5
Add the cream to the potato soup and blend with a hand blender until smooth. Serve the soup with the croutons and garnish with chives.

Nutritional information: (Per person)

Calories
328 kcal

Carbohydrates
24 g

Protein
4.7 g

Fat
24 g

Creamy potato soup

When the weather turns colder, we all want a big bowl of comforting potato soup – filling, warming and delicious! Our vegetarian recipe for potato soup is all those things and more, thanks to the addition of our Potato Allrounder! Whip up a double batch and freeze the leftovers for easy midweek meals. 

 

Potatoes galore

Potatoes are the perfect food – whether as a side dish or the star of the show. Discover a world of easy potato recipes on our site. From crispy fries to creamy mashed potatoes, explore a variety of delicious dishes to satisfy your potato cravings. Elevate your cooking with our Potato Allrounder, Roast Potato Seasoning or Chips Seasoning!

Ingredients

Persons

  • Spice blend:

  • 4 pinches
    Potato Allrounder
     Perk up all kinds of potato dishes £0.00 £53.17/kg incl. 0% tax, excl. shipping
    Discover more products
    Potato Allrounder

  • For the potato soup:

  • 500 g
    floury potatoes
  • 2
    onions
  • 1 tbsp
    sunflower oil
  • 600 ml
    vegetable stock
  • 250 g
    single cream
  • 3 pinches
    salt

  • For the croutons:

  • 4 slices
    brown bread
  • 3 tbsp
    sunflower oil
  • 1 bunch
    chives
  • 2 pinches
    salt

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